| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 500 gram Beef
- 7 pieces Potatoes
- 2 pieces Carrots
- 1 piece Onion
- 2 pieces Beetroot
- 60 gram Greenery
- 50 gram Seasoning
- 2 pieces Bouillon cube chicken
- 300 gram Cabbage
- 100 gram Brussels sprouts
- 300 gram Nettle
- 2 tablespoons Dill
- Vegetable oil
- Salt
Ingredients
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Instructions
- Cut the meat into cubes.
- Boil the meat. Strain the broth. Wash the scales from the meat. Add water.
- Prepare the vegetables.
- Put the potatoes in the broth.
- Put the cabbage in the broth.
- Vegetables in borscht... the second part is lightly fried until tender.
- Fry.
- Fried carrots, onions, beets. Brussels sprouts, salt for seasoning, dry vegetables and herbs, bay leaf - put everything in a saucepan with borscht.
- Put the broth cube in the borscht.
- Cut the nettles.
- Add salted dill.
- Nettle in borscht.
- Borscht is ready. A 4-liter saucepan. Serve with sour cream
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