Tasty Russian borsch
At the 4-liter skillet:
The meat (turkey) - 500g
Pork - 800 g
Potatoes 4-5 pieces
Cabbage - 500 g
Beetroot - 1 piece 100-150 grams
Carrot 1 piece (150 g)
Pasternak (white root) - 1 piece 100g
Red big red pepper - 1 pc
Hot chili pepper - 2-3 pieces (small)
Herbs (dill, parsley, cilantro) - 100g
Celery - 2 stalks
Tomatoes 2-3 pieces, tomato paste
1 garlic tooth
1 tablespoon of sugar
Sunflower oil - 50-70 g
Delicious soup, if you use pork or beef is obtained. But I cooked turkey meat soup and put the bones for broth of pork, then remove it and cut the meat into soup.
Cook bulen meat. When the broth boils, add the beets, cut into strips. Add the onion. We cook the broth until cooked meat.
Then we fry the onions, then carrots, and parsnips added. After 3-5 minutes, add fresh pepper, tomatoes, celery, tomato paste, 1 tablespoon of sugar.
When the meat is cooked, we remove the bone, we add the potatoes and cook until almost cooked.
Then add the cabbage, bay leaf, and give the broth to boil.
While all starts to boil, we cut greens and garlic finely and add to the soup with chili pepper.
Ready soup should be stand for 20-30 minutes before serving. Bon Appetit!