Volyn borsch

200 g pork

100 g beet

150 g cabbage

75 g tomatoes

15 g sugar

75 g sour cream

cumin, garlic, herbs, salt

Beets cooked in their skins, peel, cut into strips. Cook meat broth with vegetables, add cabbage. In the finished soup to put the beets, season with steamed mashed tomatoes, salt, sugar, cumin. Before serving, putting greens (garlic, dill) and sour cream.