Ukrainian Borscht

Ingredients

2 beets

1 carrot

1 onion

4 potatoes

1/2 head of cabbage

4 tomatoes

1 tablespoon butter

1 tablespoon sugar

1 teaspoon 3% vinegar

3 cloves garlic

3 pieces lard

Parsley

3000 ml meat broth

Bay leaf

Black peppercorns

Salt

Finely chop or grate the beets and carrots, and chop the onion. Place everything in a small saucepan. Add sugar, butter, a little broth or water, and vinegar. Simmer for 20 minutes, then add the tomato and simmer for another 20 minutes.

 Place the chopped potatoes and shredded cabbage in a large saucepan with the prepared meat broth and cook until almost done (10 minutes). Then pour in the stewed vegetables, add peppercorns and bay leaf (to taste), and cook for another 10 minutes.

Crush 3 cloves of garlic, mix 3 pieces of finely chopped lard with the garlic, and stir into the borscht along with the parsley.

If you have bell pepper, simmer it with the vegetables. Serve with sour cream and garlic pampushkas.

Authentic Ukrainian borscht tastes best the next day. When reheating, be careful not to overcook the borscht, as this will cause the color to fade and the flavor to deteriorate.

 Bon appetit!