First, put the broth to boil. The I have a large pot, cook borscht thick. I Have a 4.5 l pot. Pour about 4 liters of water and throw meat (I have giblets+neck & wings).
Add salt after boiling. Meat can be borrow any.
While cooking the broth, prepare vegetables.
Beets and carrots to clean, wash and cut into strips.
Send beets stew, add water with 0.5 cups, stew for 5 minutes, then add carrots and stew until ready, check that the water does not boil, add more if necessary (extinguishing takes about all the time that the preparation of other vegetables)
Cut any cabbage.
Clean and wash potatoes, pour cold water, cut into cubes before sending in the broth.
Prepare the tomato sauce. That's one of my secrets. When there are fresh tomatoes, I make them into dressing for borscht. Ripe, soft tomatoes cut into 4 parts, send in a saucepan, add a little water (about 100 grams) and stew for about 5 minutes until the skin begins to lag.
A little cool and wipe through a large grater, leaving the skin and tail. Juice is obtained about 400 gr.
When the meat is cooked, remove it and put in the broth, potatoes. Cook for about 10 minutes.
Now secret number 2.
While cooking the potatoes, take 2 cloves of garlic and a slice of lard, finely chop and combine together, study them crumble, until the mixture becomes homogeneous.
Here's a tasty thing.
To the potatoes add the cabbage and cook for 3-5 minutes.
To steamed vegetables add the tomato sauce and wait until boiling.
Pour into a pot, stir. Taste for salt. Adding beloved spices (I have black pepper, hot dry ajika, powder pepper chili), also added a bit sugar and lemon acid, to have sour-sweet-spicy taste of.
I'm checking the spoon that it stand.
Refuel borscht with lard with garlic.
Adding greens (I have frozen dill and parsley)
Ah here is, seemed would, all! And no) Parts the borscht sent in a blender and grind into a puree. Drain into the pot and warm up.
Welcome to the table dear!
Eat with sour cream, greens, onions, garlic. As you like))