Boršč
4. March 2012
At home, we all love him. I cook always full, the biggest pot I own, and eat it with great taste for three days, I mostly leave the ingredients of pork. In a few recipes, I saw even smoked, but it is not quite common, and it is especially useless because the borscht is simply full of taste and perfect as it is.
Postup
Salt the meat, pepper and fry vigorously from all sides, pour with water and slowly cook into soft. Probably lamb and pork will be softer than beef, so you have to check the pot at times and remove the finished pieces .. (depending on what pieces of meat the borsch cooks)
After brewing, squeeze the broth (ideally over a soaked cloth, but not necessary), cut the meat to 1.5-2 cm pieces.
In the pot, cut the onion finely chopped, add the carrot, parsley, celery, all cut into the soup, rest for a while and pour the meat, add the cabbage, beets and tomatoes to the cubes, spices (you can make a bay leaf and new spice gauze bag, make it easier for you to serve without beads and leaves).
So cook gently for about 10 minutes (until the vegetables are soft), add the meat, soak the wine vinegar or lemon, sweeten, dosolte, ...
Someone borsch slightly thickens with a sauce or adds 2-3 potatoes to the base, which is boiled and also slightly thickens.
Serve with a spoon of sour cream.
