Ingredients for a 5-quart pot of borscht:
- 2 svekly
- 1 carrot
- 1 onion
- 4 potatoes
- 0.5 head cabbage
- 4 tomatoes or hot sauce, or tomato (3 tablespoons) or 1 cup of tomato juice
- 1 tablespoon butter
- 1 tablespoon sugar
- 1 teaspoon of 3% vinegar
- 3 cloves garlic
- 3 slices of bacon
- Ready-made broth (with meat) - DO NOT less than 3 liters
- Bay leaf
- Black pepper perets
Beets and carrots, finely chopped or nateret on terke, onions porezat.
All folded into a small saucepan.
Return: 1 tablespoon sugar, 1 tablespoon butter, nemnogo broth or water, 1 teaspoon vinegar.
All simmer for 20 minutes, there zatem add the tomato and simmer for 20 minutes esche.
In a large pot of broth ready to put the chopped potatoes and shredded cabbage, and cook until almost cooked (10 minutes).
Zatem there tushenye pour the vegetables, add the peas perets and bay leaf (to taste) and cook for 10 minutes esche.
3 cloves chesnoka suppress, 3 slices of bacon melko porublennogo peremeshat with chesnokom and pour in the soup with vmeste petrushkoy.
If There is a Bulgarian perets - vmeste stew with vegetables.
Serve with sour cream and donuts with garlic.
This Ukrainian borsch tastes better the next day.
When you warming up to make sure that does not perekipel soup, as it lost color and affect the taste of borscht.