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.

пїЅAt the end of the fighting beets add the browned vegetables and warm.

пїЅIn 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.

пїЅBoiled 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.