Traditional Borscht

Ingredients

Beef 1000 g

Potatoes 6

Cabbage 300 g

Beetroot 1

Carrot 1

Onion 1

Tomato paste 3 tbsp

Vinegar 9% 1 tsp

Garlic 3 cloves

Bay leaf 2

Parsley (root)

Vegetable oil 2 tbsp

Salt

Pepper

Sour cream

Herbs

Boil the meat in 3 liters of water, then remove, cut into pieces, and return to the broth.

Fry the finely chopped onion and grated carrot in butter, add the tomato paste. Cut the beets into strips and fry separately, drizzle with vinegar.

Add the diced potatoes to the boiling broth and season with salt. Next, add the shredded cabbage. Then add the beets, onions, and carrots. Add the bay leaf, parsley root, and garlic.

Serve with sour cream and herbs.

Enjoy!