Ukrainian borscht with meat

Ukrainian borsch with meat

Ingredients:

• Beef or pork - 400 g
• Water - 2 liters
• Cabbage - 200 g
• Potatoes - 4 pcs.
• Beet - 1 pc.
• Carrots - 1 pc.
• Root of parsley - 1 pc.
• Onion - 0.5 heads
• Tomato mash - 2 tbsp.
• Sweet pepper - 2
• Vinegar - 1 tbsp.
• Flour - 1 tbsp.
• Salted pork fat - 20 g
• Garlic - 2 cloves
• Hot pepper and allspice tree - 2 peas
• Bay leaf
• Sour cream
• Parsley, salt

Preparation:
Boil the meat and take it out. Julienne the beets, salt and sprinkle it with vinegar, add the fat from the broth, tomato mash and stew i. Cut the onion, add shredded carrot and parsley, and fry.

Strain the broth, bring it to the boil, put the sliced potatoes, shredded cabbage and cook for about 15 minutes. Then put braised beets, roasted vegetables, chopped pepper, browned and diluted with a broth flour and simmer for 5 minutes. Thereafter season borsch with Salted pork fat, crushed garlic, salt, spicery, bring to the boil and infuse it for half an hour.

While serving put a piece of boiled meat, sour cream, chopped fresh greens. Borscht with pampushkas with garlic is especially tasty.
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