Oh, what borscht I had for lunch today! .. Not borscht, but a fairy tale.

Summary

Ingredients

• Pork on the bone – 500 g
• Beets – 1 pc.
• White cabbage – 300 g
• Carrots – 1-2 pcs.
• Bulb onions – 1 pc.
• Tomato paste – 2 tablespoons
• Sugar – 4 teaspoon
• Vegetable oil – 3-4 tablespoons
• Vinegar 9% – 1-2 teaspoon
• Smoked sausages – 2-4 pcs.
• Sour cream – to taste
• Greens to taste

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Instructions

1. Wash the meat. Cover with cold water. Collect the noise generated by boiling. Cook for 1-1.5 hours until tender. Take out the cooked meat.

   

2. Peel and wash the beets. Grate beets on a coarse grater.
3. Heat a frying pan, pour in vegetable oil. Simmer the beets in a skillet with the lid closed for 7-10 minutes over low heat. Then add tomato paste, vinegar, sugar, and a little water or broth. Simmer all together for 3-5 minutes.

   

4. Peel and wash carrots and onions. Grate carrots on a coarse grater. And cut the onion into cubes. Chop the cabbage.
5. Preheat a frying pan, pour in vegetable oil. Add onions and carrots. Saute vegetables, stirring occasionally, over medium heat for 3-4 minutes.
6. Put sautéed carrots with onions, beets, and cabbage into the boiling broth. Cook for 10 minutes.
7. Cut the smoked sausages into rings.

   

8. Cut the boiled pork into pieces. Wash and finely chop the herbs.
9. Dip chopped sausages, meat, and herbs into borscht. Boil. Let the borscht brew for 5 minutes. Moscow borscht with beets is ready.
10. Pour the finished borscht into plates. Add sour cream. And it’s also good to serve garlic with borscht. Enjoy your meal!