INGREDIENTS

• beef on bones — 400 g.;
• white cabbage fresh — 300 g.;
• potatoes — 4 pcs. (medium);
• beats — 2 pcs. (small);
• carrots — 1 pc. (small);
• bulgarian pepper — 1 pc.;
• celery root — 1 pc. (small);
• onions — 2 pcs.;
• garlic — 4 cloves;
• parsley;
• dill;
• green onions;
• bay leaf — 3 pcs.;
• ground black pepper;
• tomato paste — 1 tbsp.;
• sugar — 1 tsp.;
• white wine vinegar — 1 tbsp.;
• sour cream.

METHOD

1. Take a 3—liter pan. Pour 2 liters of water into it, put meat, 1 onion and bell pepper, cut in half and cleaned. Put on medium heat. Follow the broth, remove the foam before boiling. The broth will be tastier if you use the meat on the bones. When it boils, cover the pan with a lid and cook an hour and a half over low heat.
2. While the broth is brewed, fry the vegetables. Wash and clean the beetle, celery root, carrots and second onions. Grate the carrots on the grater, and cut everything else with thin strips. Pour sunflower oil into the pan, turn on the medium heat. First, fry onions and carrots (5 minutes), then add beets (5 minutes), then tomato paste and sugar for an acid balance, mix and leave for another 5 minutes. Now pour a glass of broth and vinegar to fix the color and simmer for 10 minutes. On low heat with a closed lid.
3. When the broth is cooked, remove meat, bell pepper and onions from it. Onions and pepper can be thrown away. While the meat cools down, run cabbage chopped into the broth with thin strips. Do not overdo it with the amount of cabbage. After it, add the potatoes chopped into strips. While the potatoes are cooked, separate the meat from the bone and cut into cubes. Return the meat to the soup. Salt to taste. Add frying. Mix. Add bay leaf and half finely chopped greens with garlic. Leave the second half to serve. Cover the pan with a lid and cook for another 5—7 minutes. Turn off the fire. Let cool and brew for 10—30 minutes. Try on salt and pepper. Borsch is ready.
4. Borsch can be eaten immediately after cooking. But, as a rule, the next day it is even tastier. Borsch is a traditionally peasant dish. Salo and pampushki were served only on holidays. Pour borsch on deep plates. Add sour cream, fresh greens, garlic, black pepper (if you love it more than) and a slice of lemon (if you prefer it left). They eat borsch with rye bread or bells with grated garlic.