| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 500 gram Beef pork or chicken
- 80 gram Beans
- 2 liters Water
- 2 pieces Potatoes
- 1 piece Carrot
- 1 piece Beetroot
- 1 piece Pickled cucumber
- 1 piece Onion
- 100 gram Pickled cabbage
- 100 gram Tomatoes
- 1 teaspoon Parsley dry
- Sour cream
- Greenery
- Salt
- Sugar
- Vegetable oil
- The mixture of peppers
Ingredients
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Instructions
- Pre-boil the meat, I have beef. We take the meat out of the broth, cut into pieces.
- Fry the chopped onion and carrot in vegetable oil.
- Cut the beetroot into thin strips or cubes, and put in frying. Fry for 5 minutes on medium heat.
- Add shredded or diced pickled cucumbers. Stew for 2 minutes.
- Add the tomatoes in own juice, stir.
- Put beans, stir, simmer for 5 minutes.
- At the same time put in boiling broth with meat and diced potatoes, bring to a boil.
- Put pickled cabbage, again bring to a boil. Cook for 10 minutes over medium heat.
- Put the "roasting", add to taste salt, sugar, pepper mixture, dried parsley and Bay leaf. Sugar is needed here to smooth the acid of pickles and cabbage. In hot dishes during cooking always put dry herbs, it gives a richer taste than fresh. Stir borsch, bring to a boil and cook for about 20 minutes over medium heat until cooked. As soon as there is a distinct aroma of dish in the apartment, so the dish is ready. Turn off the fire, let it stay for about 20 minutes. The dish is served hot with sour cream and greens.
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