Ukrainian Borscht the Best

Description

Hearty and aromatic soup. There are many nuances in preparing borscht, and much depends on your personal taste. Many like to add sauerkraut to borscht to give it a sharper, tangy flavor, while others season it with sugar for a milder taste. The same goes for cabbage. I prefer it to be a bit firmer, so I cook it for a short time. Many housewives prefer a softer version, so they add cabbage together with potatoes. By the way, you can use canned beans. Serve in bowls and enjoy.

Instructions

1. 1

   Step 1

   Pour water into a large 5-6 liter pot, filling it more than halfway. Add the meat and bring to a boil. Be sure to skim off the foam.

2. 2

   Step 2

   Add a couple of bay leaves, a whole parsley root, salt, and cook.

3. 3

   Step 3

   Boil for at least an hour. Then remove the bay leaf and root. Add pre-soaked beans to the water.

4. 4

   Step 4

   Boil the beans for about 15-20 minutes.

5. 5

   Step 5

   Add the chopped carrots, onion, and pepper. You can add the garlic whole or chopped.

6. 6

   Step 6

   Boil for 15 minutes.

7. 7

   Step 7

   Add the beet, cut into strips or grated on a grater.

8. 8

   Step 8

   Boil for 10 minutes and add potatoes cut into cubes.

9. 9

   Step 9

   Boil for 15 minutes. Then add tomato paste.

10. 10

    Step 10

    Boil for 5 minutes, then add the shredded cabbage.

11. 11

    Step 11

    Boil the cabbage for about 5-10 minutes. Add the herbs—and your borscht is ready.