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1
Cook meat till done.
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2
Grate carrot, chop parsley roots and onion.
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3
Then blanch onion in oil till golden brown, after which add in carrot, and parsley roots, then add in tomato paste (or possibly fresh tomatoes and paprika) to it and stew for 7 - 10 min.
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4
(use a frying pan)
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5
Put cubed potatoes in broth, bring to boil.
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6
Cook 15 - 20 min.
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7
Peeled and grated beet fry in oil (till golden brown).
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8
Add in to broth sugar and vinegar,salt to taste.
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9
( If desired, add in fried till golden brown flour).
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10
Now add in to broth all fried vegetables: onion, carrot, tomatoes, paprika, beet ... all!
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11
Cook several min.
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12
Five to ten min before the BORSCH is cooked, add in: Minced green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.
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13
Serve with meat and lowfat sour cream.
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14
As for me, I never use for this soup - fat ( I use oil).
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15
I never use flour!
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16
I don't like beef and pork ( especially with bones).
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17
(I use chicken!!!).
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18
I use vinegar to taste.
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19
Vinegar - very important for this soup!
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20
(Add in it after potatoes is boiled.
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21
and before you add in beet to broth.
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22
Soup will be beautiful: red with a lot greenery.
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23
Borsch is the most popular soup of Russian cuisine.
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24
There are Moscow, Siberian, .... and other borschs which reflect national particularities and have their own zest.
