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227I don't know what to insert here, so keep the recipe for Classic Ukrainian borscht
Water - 1.5-2 liters.
pork or beef on the bone - 400 g
potatoes - 4 pcs. (medium)
beets - 2 pcs. (small)
carrot - 1 pc.
onions - 3 pcs. (medium)
fresh white cabbage - 300 g
tomato paste - 2 tbsp. l.
sunflower oil - 4-5 tbsp. l.
citric acid - a pinch
salt, bay leaf, greens - to taste.
First, we cook the broth. Pour 1.5-2 liters of water into the pot. Add meat and put on medium heat. Before boiling, remove the foam. As soon as the broth boils, cover with a lid and cook on low heat for an hour and a half.
In the meantime, we are preparing the roast. We clean beets, carrots and onions. Grate the beets on a coarse grater, and grate the carrots on a medium grater. Cut the onion into cubes.
Heat vegetable oil in a frying pan over medium heat, add onions and carrots, fry for 5 minutes. Then add beets (it can be sprinkled with citric acid or sprinkled with fresh lemon juice - so the borscht will be truly red). Fry the vegetables for another 5 minutes, add tomato paste, mix and fry for another 5-7 minutes.
And now we cook the borscht itself. Remove the meat from the broth and, while it cools down, throw the chopped cabbage into the broth. After 5-10 minutes, add sliced potatoes. Separate the meat from the bones and cut into cubes. We return the meat to the borscht, salt it and add frying. Stir the borscht, put a bay leaf and finely chopped greens, cover with a lid and cook for another 5-7 minutes.