Moscow Borsch

Ingredients:

400 g beets

100 g carrots

26 g parsley root

100 g onion

60 g tomato puree

40 g melted butter

10 g sugar

30 g vinegar 3%

1,5 l the meat broth

100 g bone spinakopita

30 g butter

110 g beef

70 g ham or ham

50 g sausages or wieners

sour cream , chopped herbs - for filing

300 g cabbage fresh

Cook the broth with the addition of bones from spinakopita.

Beets peeled cut into thin strips. Heat ghee, place the sliced beets and warm up for a few minutes so that she was covered with a thin layer of oil. Then add a little broth, sugar, passerovannoy tomato puree and simmer with the lid closed, until tender beets. If beet pale color, at the beginning of the fire, add 1/3 of the norms of vinegar.

Carrot, parsley and onion peel, cut into strips and spasseruyte with butter.

�At the end of the fighting beets add the browned vegetables and warm.

�In the boiling broth lay cabbage, chopped straw, cook for 10-15 minutes, add stewed beets with vegetables and simmer for 10 minutes at a low boil. The soup season with spices and vinegar, cook for 5 minutes.

�Boiled meat, ham and sausage cut into thin slices, pour the broth and cook for 10-15 minutes.

When serving in a bowl put the meat set, pour in the soup, season with sour cream and sprinkle with chopped parsley.