Recipes

Cooking the broth:

• Put 200g. of meat in a large saucepan, cover with water to coat the meat.
• Bring to a boil and remove the foam.

Pan Frying the Vegetables:

• Dice the onion (medium size)
• Peel the carrots (medium size) and beets (medium size). Then grate them on a coarse grater
• After adding the tomato paste, fry in a pan until golden brown and fry all the vegetables for 3 minutes.
• Peel and dice the potatoes (5 medium). Add potatoes and water to the meat, bring to a boil, cook for 10 minutes.
• Cabbage (400gr.) cut into strips and add to the borscht broth with the pan-fried vegetables.
• Add 1 can of canned beans.
• Cooking 2h. over low heat.
• 15 minutes before the soup has finished boiling, add salt, pepper, dill and bay leaf until tender.