Girls, I'd say short: incredibly delicious borscht. Very vivid and saturated. It can be cooked both on meat broth and in lean, vegetarian version. Both options are very good. Today I cooked it with meat.
For lean vegetarian option cook vegetable broth or use water. Even welded on the water this borscht turns out very tasty.
For another option, wash the beef, chop, pour 3 liters of cold water and bring to a boil, carefully removing the foam. Leave the broth on low heat.
At the same time thoroughly wash and then boil the beets.
Meanwhile prepare vegetables: wash them and peel them.
Eggplant peel, cut into large cubes, salt and set aside. Carrots and celery to chop thin straws. Onions to chop.
Cauliflower disassemble on inflorescences.
In a saucepan heat 3 tbsp oil, fry gently the onion until Golden brown.
Add carrots and celery and fry over low heat until soft.
Add tomato paste, stir and put out for a couple of minutes. Remove from heat.
Cut the potatoes into slices, wedges or cubes, as you like.
Boiled beet peel and grate on a coarse grater.
Garlic skip through the press.
When the broth is ready, remove the meat, separated from bones, cut into pieces and set aside.
In the boiling broth to put potatoes, again bring to a boil and cook over low heat for 10 minutes.
Add the cabbage.
Add pressed eggplant.
And add roasting, salt, bring to a boil and cook over low heat for 5-7 minutes.
Return meat to soup, add beets and Bay leaf and again bring to boil. Reduce the heat to low, and then the borscht stew a couple of minutes.
Bring to taste with sugar and citric acid, remove from heat, add the garlic, cover and let the borscht to infuse for 15-20 minutes. Bay leaf remove. Borscht pour into bowls, garnish with greens and serve with sour cream.