Meat – Pork side rib brisket 900g
1 big onion
1 sweet pepper
1/3 of cabbage
3 small beets or 1 big beet
2 medium size carrots
3 bay leaves
Oil – 3 table-spoonsTomato paste 150 ml (i.e. Aylmer)
3 liters potFrying pan
Meat broth - it’s a key part of a tasty borsch. The more rich the broth is, the more tasty the borsch is.
□ fill the pot with 2-2.5 liters of water
□ boil it
□ add the bay leaves
□ add salt and pepper
□ add meat (the whole piece)
□ cook it till it’s ready on the medium heat
□ wash, peel off and cut vegetables: cut the carrot and onion into small cubes; the beet – into thin straws; sweet pepper – into thick straws
□ put the oil on the pan and warm it up
□ put the onion and carrot on the pan
□ cook till it turns to golden color. Stir
□ add the beet
□ and tomato paste
□ cook for about 2 min.
□ add the sweet pepper
□ cook for 3-5 min.
□ chop the cabbage
□ cut the potato into big cubes
□ when the meat broth is ready, take the meat out of it, put the potato and the sauce, cut the meat into pieces and put it back into the broth
□ cook the broth with medium heat till the potato is ready (soft)
□ when the potato is ready add the cabbage
□ boil it for 10-20 min.
□ the borsch is ready
You can serve it with sour cream, parsley, cilantro, dill, garlic.Enjoy the meal!!!