Description: Borsch is the most popular soup of Ukranian cuisine that got its name from beet, the most important ingredient, called in old Slavie "borsch". Now borsch has gained worldwide name and become a staple dish in Russian cuisine and a dainty for other people.
Method: Cook beef with pork bones until done. Julienne carrot, chop parsley and onion. Then blanch onion, after that add tomato paste to it and stew for 10 minutes. Put cubed potatoes in broth. Bring to boil, then add boiled, peeled and julienned beet, fried until golden flour, carrot and onion and cook for 15 minutes. Then add sugar and vinegar, salt to taste. Serve with meat, sausages and sour cream.
Ingredients:
300 g beef
500 g pork with bones
100 g sausages
500 g beet
350 g potatoes
100 g carrot
100 g onion
50 g tomato paste
sour cream
salt
