Ukrainian borsch

Ingredients:

250 g beef

2.5 l water

360 g beet

400 g potato

250 g cabbage

120 g carrot

1 pcs. parsley root

2 bow - head

4 Art. l. tomato puree

30 g speck

60 g melted lard

1 glass flour and sugar - on. spoon
some flour to choose? we'll show

1 h. l. vinegar

2 Garlic - cloves

150 g sour cream

sweet pepper, salt to taste

Meat pour cold water and cook until tender. Broth, the pulp is separated from the bones, cut into pieces and store, part of the Gulf of broth.

Beets cut into strips and fry in lard parts, add vinegar, sugar, tomato puree, a little broth and simmer until tender.

Carrots and parsley root cut into strips, onion - half rings, fry in the remaining fat.

In the boiling broth to put sliced potatoes into cubes, bring to a boil, put the shredded cabbage, salt and

cook for 10-15 minutes. Then add stewed beet and browned vegetables. 5 minutes before end of cooking to introduce browned flour, diluted with water or broth, pepper, sliced into strips and season with spices. Add On

mashed with garlic bacon, bring to a boil.

When applying to each plate to put a piece of meat.