The famous Ukrainian borscht, "This is the real one! One of the most!"- I heard, having prepared it for the first time. That's what we've called him ever since. The cooking process is not easy, but when there is time, I cook it necessarily. I suggest that you please your home, take a look.
Cook the broth as usual, with onions and carrots (for transparency),
to get the meat, drain, soup to take 3 liters of broth.
I boil beef bones in the sugar.
In the broth, add the carrots and beets (all straws),
put on a slow fire.
While the vegetables are cooking, prepare the roast:
fry the onion on the lard, add the chopped tomatoes, bell pepper, and fry.
Then add the tomato paste and sour cream, Yes Yes, sour cream to the roast. Simmer over low heat, stirring constantly. You will see the readiness of frying by the red color of the oil that appeared on the surface.
PS.: the first time I was worried, thinking that put a lot of sour cream. But everything is normal, for 15-17 minutes the color went from white to bright red, sour cream evaporated completely.
During this time, the carrots and beets were cooked.
Cut the meat into convenient pieces. Optionally, you can return it to the broth or add portion when applying.
Add the potatoes, 10 minutes later shredded cabbage.Prepare the dressing.
Chop the herbs, garlic and a little old fat-grind until smooth. You can add a pinch of coarse rock salt, it will help to thoroughly grind everything.
Note that it is the old salted lard that is needed.
They say that salted lard has a unique property not to deteriorate over time. It ages, hardens, taking a characteristic yellowish hue and a specific flavor, delicious flavor.
Potatoes cooked, add to the pan salt to taste, a tablespoon of sugar.
Put the roast, Bay leaf.
If necessary, lightly chop the potatoes.
Bring the salt / sugar to your taste.
And at the very end, add and stir the dressing with herbs, garlic and lard.
Let boil and remove from heat.