You will need
    • 0.5 kg of meat
    • you can bone
    • 300 g of beet
    • 200 g fresh cabbage
    • 200 g of onions and roots
    • 2 tbsp tomato paste or 2 tomatoes
    • 1 tbsp vinegar
    • 1 tablespoon granulated sugar
    • 2-3 tablespoons of vegetable oil
    • optional salt
    • spices
    • to taste fresh herbs
    • additionally, Ukrainian borsch:
    • 20 g pork fat
    • 1-2 tbsp flour
Instruction
1
Start with cooking broth. Well washed under a stream of meat put in a saucepan with cold water and closing the lid, place on high heat. Once the water boils, lower the flame - the water should bubble, but not splatter. Through 1-1,5 hours after the start of cooking, salt the broth. The readiness of meat, you will be able to determine with a fork - it should be easy to protectice.
2
To get the meat. You can later add it to the soup or cook it on the basis of a new dish. Broth be sure to strain.
3
Beets, carrots, parsley and onions cut into strips and place into another large pot. There, add the tomatoes without skin and tomato paste, vinegar, sugar and a little broth. Vegetable oil - to your taste. Cover and simmer 15-20 minutes. Be sure to follow the pan, stir if necessary, pour broth or water.
4
Add in steamed vegetables, shredded cabbage, stir and leave on the heat for another 20-25 minutes. Then pour the remaining meat broth. Spices (if you don't put steamed vegetables) can pre-mix in the broth.
5
Try vegetables at their flavor and tenderness you determine when the soup is ready. If you like potato soup, add it in the 7-10 minutes before end of cooking, pre-cut small strips. Fresh tomatoes (also to taste and optional) lower at the end of cooking. By the way, to gently remove the skin from the tomatoes, rinse them with boiling water.
6
For Ukrainian borscht potatoes cut in large cubes, and when you simmer the vegetables, except the broth, add the toasted flour, parsley, sweet and hot peppers, Bay leaf. Almost ready soup fill with fat, pounded with garlic. Add at the same time, slices of tomatoes and quickly bring to a boil. Immediately turn off and let stand the soup for 15-20 minutes.
7
Boiled meat can cut and file separately, and can add directly to the plates. In the finished soup, but meat you can add sausage, ham, or sausage. Remember the rule of consistency of soups: 1 part of the grounds should consist of 2 parts liquid.
8
Soup garnish with sour cream and chopped fresh herbs - dill, parsley, cilantro.