Borsch Poltava

Ingredients:

1 kg bird (goose, duck or chicken)

1 pcs. large beets

500 g cabbage

500 g potato

70 g butter

4-5 Art. l. tomato paste

150 g onion

100 g carrot

75 g parsley root

3 h. l. vinegar

4 pcs. bay leaves

4-5 black pepper - peas

5 Garlic - cloves

100 g sour cream

greens

salt

ground pepper

Boil the broth from a bird.

Beet wash and clean. Cleaning pour a small amount of cold water, add 1 teaspoon of vinegar, bring to a boil and remove from heat. Beets cut into thin strips, season with salt and pepper, sprinkle with vinegar, add a little oil, broth and simmer until tender. Add the tomato paste and cook for another 5 minutes.

Saut in butter cut into julienne onions, carrots and parsley.

Remove the bird from the broth, chop pieces. Broth.

In the boiling broth to dip the sliced potatoes into cubes and shredded cabbage in 15 minutes - beet and vegetables browned, 5 minutes later - dumplings, spices. Then add the beet borscht infusion and crushed garlic and let it infuse for 20 minutes. When filing season with sour cream and sprinkle with herbs.