Ukrainian borsch

2 liters of broth (pork or beef); 500 g of boiled beef (brisket); 2 beet; 1/3 head of cabbage young cabbage; 1 carrot; 1-2 onions; 1 bell pepper; 2 potatoes; 2/3 Art. peeled and chopped tomatoes;

1 hot pepper; 4-6 cloves of garlic; 150 grams of fat; 4 tbsp. l. vegetable oil (or fat); dill; bay leaf, salt, black pepper

Boil the broth meat cover with cold water and slowly bring to a boil, pour a glass of cold water, bring to a boil again, remove the foam, cook on low heat for half an hour, add the vegetables, pepper and bay leaves, cook for 1.5 hours. Meanwhile bake crude whole beets (in foil) at 200 � C for one hour. Rub the fat with garlic and salt in a mortar to a paste, put in the cold. Prepare zazharku: fry in vegetable oil (or fat) finely chopped onion and grated carrot over medium heat until softened onions, add the diced bell peppers, a couple of minutes add tomato slices (if off-season tomatoes, then add the trade winds), after 5 minutes add the sugar , even after several pour ladle broth, bring to a boil, add the hot pepper. Boned meat, cut. Beets clean, rub on a coarse grater, pour the strained broth (vegetable broth to remove), boil over medium heat 20 minutes, add the potatoes and cook until cooked potatoes. Enter zazharku, after 10 minutes, add the finely chopping cabbage, pour the beet kvass, bring to a boil. add dill, rast�rtoe fat with garlic, salt and pepper, add the meat, let stand, covered for 15-20 minutes. Serve with sour cream, donuts, rast�rtym bacon with garlic and cold vodka.

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