Borsch Hetman

Ingredients:

400 g pulp beef

75 g onion

10 g roots (carrots, parsley)

250 g beet

200 g cabbage

200 g potato

125 g beans

125 g eggplant

25 g sour cream

50 g melted butter or vegetable

bay leaves

pepper

chopped fresh herbs

salt

Meat cover with cold water, add a portion of the bow, quickly bring to a boil and cook at low boil until tender.

Pre-soaked beans cook until tender. Eggplant cut into cubes, fry with the lid closed until tender and rub through a sieve.

Remove the meat from the broth, cut it into chunks. Broth, salt and bring to a boil.

In the boiling broth put julienne beets and cook until soft. Then add the sliced potatoes and slaw, enter the browned onions and roots, cooked beans and mashed eggplant. Fill the spices and cook for another 15 minutes.

When serving, place the pieces of meat, season with borscht with sour cream and sprinkle with chopped herbs.