Borsch (Cabbage Soup)

Ingredients

• •400 grams beef, with or without bones
• •700 grams red beets
• •200 grams cabbage
• •200 grams potatoes
• •100 grams carrots
• •100 grams onions
• •50 grams tomato paste or 2 tomatoes
• •vinegar - 1 teaspoon
• •salt and pepper to taste
• •5 grams grated garlic
• •parsley, dill and spring onions

Directions

1. 1Preparing meat broth: Put beef into a large saucepan and cover with 3 liters cold water. Bring to a boil; reduce heat.Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours.
2. 2Simmering red beets: Melt 1 tablespoon margarine in a saucepan. Cut red beets into thin sticks and add them into the cooking pot. Add tomato paste or sliced tomatoes. Simmer at low heat for 1 hour. If there is not enough liquid, add some broth. Add vinegar.
3. 3Pan-frying vegetables: Melt 1 tablespoon margarine in a frying pan. Add chopped onions and carrots cut into thin sticks. Cover and saute for 15 minutes, stirring occasionally.
4. 4Heat broth to boiling. Add chopped cabbage and potatoes cut into bars. Cook for 5 minutes. Add salt and cook another 10 minutes. Add simmered red beets. Cook another 5 minutes. Add salt, black pepper.