Borsch with beet and cabbage (Russian food)

Borsch recipe can be found in Ukrainian, Russian, Polish, Lithuanian and many other national cuisines. This is one of those dishes that are much older than modern Nations.

In fact, it is impossible to say what is the right borsch. The main thing that it turned out tasty.

The list of recipes borscht can be up to infinity. It is prepared with meat and without, add beans, apples, prunes, brine and even nettles to borscht!

I want to share with you one of the simplest recipes of delicious borscht, which you can improve on your own. Even if you are cooking borsch for the first time, with this recipe you will succeed!

Ingredients:

• Meat 350 g
• Potatoes 300 g
• Cabbage 300 g
• Beet 2 PCs.
• Carrots 2 PCs.
• Onion 100 g
• Lemon juice 3 tablespoons.
• Bell pepper 1 PC.
• Dill 1 bunch.
• Tomato paste 2 tablespoons.
• Sugar 1 tablespoon
• Bay leaf 1 PC.
• Sunflower oil 2 tablespoons
• Black pepper (ground) to taste
• Salt to taste

Cooking recipe:
Cut the meat into small pieces and put to cook. After the water boils, remove the foam, cover the meat with a lid, add the Bay leaf and cook for another half an hour.

Add chopped cabbage and peeled sliced potatoes to the meat broth.

Heat sunflower oil in a frying pan. Grate the carrots and beets, cut the bell peppers into strips, chop the onions. Place the vegetables in the pan.

Pour lemon juice, add tomato paste, sugar. Mix everything and stew for 15 minutes. For better effect, you can add a little water.

Add vegetable sauté in the broth and continue to cook the soup on low heat. At the end, add the pepper and salt to taste, before serving sprinkle with chopped greens borscht.

Serve the soup with sour cream, sour cream, herbs, garlic. It can even be eaten cold. They say that the next day, the soup becomes even tastier. Prepare this hearty, appetizing and healthy first dish for your home!