Borsch Hetman (2)
Ingredients:
400 g beef (brisket)
1 pcs. onion
2 pcs. carrot
500 g beet
400 g cabbage
400 g potato
250 g beans
250 g eggplant
60 g sour cream
50 g fat
spices, herbs, salt to taste
Breast and cover with cold water, bring to a boil quickly, then cook on low heat until tender, 30-40 minutes before end of cooking add the onion and carrot. Then remove the meat, cut into chunks, broth, salt and bring to a boil.
Beets cook in the skin, clean, chop sticks. Carrots and onions cut into strips and fry. Pre-soaked beans cook separately. Eggplant cut into slices and fry, cover and put out.
In the boiling broth to put the pieces of meat, sliced potatoes and shredded cabbage and cook for 10-15 minutes. After that, add the beets, carrots and onions browned, cooked beans and stewed eggplant, pre-mashed through a sieve.
Served with sour cream and chopped herbs.