Russian Borscht

There are a lot of different recipes of borscht. But this is how I make it. 

Ingredients

• pork, beef or chicken - 1 lb.,
• Cabbage - 1/3 medium head of cabbage,
• Potatoes - 4 pcs.,
• onions - 1-2 pc.,
• carrots - 2 pcs.,
• beetroot - 1-2 pcs.,
• ketchup - 3 tbsp. spoons (fresh tomatoes - 1-2 pcs.)
• salt, dill and parsley, sour cream

  
  

  Directions

  1) Boil the broth (with meat or meat bones) and salt. When the meat is ready, remove it from the broth and place in a pan sliced ​​potatoes and cabbage, cut into small squares.
  
  
  
  
  
  2) While the cabbage is cooked with potatoes, cook borscht basis: carrots cut into thin strips, finely cut onions, beets and three on a coarse grater or cut into strips as well. Sauté onions, carrots. 
  
  
  
  
  
  3) Add to saute beets and tomatoes (tomato paste). I like to grate beets instead of cutting. Saute it for 7-10 minutes and add it all into a pot with a boiling water. 
  
  
  
  
  
  
  
  
  4) Remove meat from a bone. And add it to the pot. Let it boil for 5-7 minutes. Add salt, dill and parsley. 
  
  
  
  
  
  5) I like to eat my borscht with a sour cream. Add 1-2 Tsb to your plate for a better taste. 
  
  
  Enjoy it!