Borsch

Ingredients:

300 g beef

300 g beet

400 g cabbage

500 g potato

100 g carrot

2 pcs. parsley root

2 onions - head

3 Garlic - cloves

2 Art. l. melted butter

50 g speck

1 pcs. sweet pepper

1 pcs. bay leaves

150 g sour cream

parsley and dill

ground black pepper, salt to taste

Meat boil in 3 liters of water, add salt and pepper.

Beet roots, cabbage and onions cut into thin strips, potatoes - sliced.

Beets lightly fry in ghee parts, sprinkle with a 3% vinegar (1 tbsp. Spoon) and cook until tender in a little broth, add sugar (1 tbsp. Spoon) and tomato paste (2 tbsp. Spoons). Spasseruyte roots in the remaining oil.

Broth, meat cut into cubes and place in a boiling broth again along with potatoes and cabbage and cook for 15 minutes. Then add the beets, browned vegetables, sweet pepper, sliced into strips, spices and simmer for another 15 minutes. Fill garlic, mashed with finely chopped bacon, bring to a boil. Let sit for 20 minutes.

Serve the soup with sour cream and chopped herbs.