Ingredients:

Meat – Pork side rib brisket 900g

4 potatoes

1 big onion

1 sweet pepper

1/3 of cabbage

3 small beets or 1 big beet

2 medium size carrots

salt

pepper

3 bay leaves

Oil – 3 table-spoons

Tomato paste 150 ml (i.e. Aylmer)



Equipment:

3 liters pot

Recipe:

Meat broth -  it’s a key part of a tasty borsch. The more rich the broth is, the more tasty the borsch is.

□       fill the pot with 2-2.5 liters of water

□       boil it

□       add the bay leaves

□       add salt and pepper

□       add meat (the whole piece)

□       cook it till it’s ready on the medium heat

Sauce

□       wash, peel off and cut vegetables: cut the carrot and onion into small cubes; the beet – into thin straws; sweet pepper – into thick straws

□       put the oil on the pan and warm it up

□       put the onion and carrot on the pan

□       and tomato paste

□       stir

□       cook for about 2 min.

□       add the sweet pepper

□       cook for 3-5 min.

Borsch

□       chop the cabbage

□       cut the potato into big cubes

□       when the meat broth is ready, take the meat out of it, put the potato and the sauce, cut the meat into pieces and put it back into the broth

□       cook the broth with medium heat till the potato is ready (soft)

□       when the potato is ready add the cabbage

□       boil it for 10-20 min.

□       the borsch is ready

You can serve it with sour cream, parsley, cilantro, dill, garlic.