Everyone in my family loves borscht. It is difficult to spoil, but also to bring something new too difficult. He is always borscht. But having tried this option, I was just pleasantly surprised. All the colors of the usual borscht played a whole new way. The taste was bright and rich. Try to cook.
First, let's get to the preliminary work. Soak the beans overnight and cook. A handful of dried mushrooms soak in water for 2 hours.
Now cook the broth. Cook as your family loves. Like pork or beef, please cook. I'm considering taking my baby chicken. Don't want the broth just boil the water, as the borscht will turn out very hearty and delicious.
So take a large pot of 4-5 liters. Pour 2-2.5 liters of water (not more) and throw the meat. Put on heat to boil.
Onions cut into small cubes. Beet and carrot cut into cubes. Onion fry in vegetable oil until Golden brown, add carrots and simmer for 3 minutes. Then add beetroot and tomato paste and simmer under the lid for 15 minutes.
While stewed vegetables, potatoes cut into cubes. Squeeze the mushrooms and chop finely. Water in which soaked mushrooms add to the broth. There throw potatoes and mushrooms.
When the vegetables fried, add them to the pot. Pour 1 tbsp of vinegar.
Cabbage finely chopped.
Add to the borscht beans,cabbage, Bay leaf, salt, pepper. Pour the milk serum. Cook until all vegetables are ready. At the end add the greens. Give the borscht to stand for 30 minutes.