Borscht as in kindergarten on meat broth

Step-by-step cooking

1. Step 1:

   

   To prepare the broth, cook the meat on the bone for 2 hours. Then remove the meat from the broth and sort it by hand, separating it from the bones. Strain the broth so that small bones do not come across and return to the fire. Return the sorted meat to the broth.

2. Step 2:

   

   Finely chop the required amount of fresh cabbage.

3. Step 3:

   

   Add the cabbage to the broth.

4. Step 4:

   

   After the cabbage, send the peeled and sliced potatoes. Cook everything together over low heat.

5. Step 5:

   

   While the cabbage and potatoes are cooking, peel the onions and carrots. Wash them. Finely chop the onion with a sharp knife. Grate the carrots on a medium grater.

7. Step 6:

   

   Pour a little vegetable oil into a hot frying pan and fry the chopped onions and carrots for 2-3 minutes. Then put the roast in a saucepan with broth.

8. Step 7:

   

   Peel and rinse the small beetroot. Grate on a coarse grater and fry in a frying pan, with the addition of a small amount of vegetable oil. Do not forget to stir during the roasting process so that the beets do not burn.

9. Step 8:

   

   After 3-5 minutes of roasting, the beetroot will decrease slightly in size. Add sugar and tomato paste to it. Mix everything well and leave on the fire for another couple of minutes.

10. Step 9:

    

    Then put the fried beets in a saucepan. Add the bay leaf and a little salt to your liking. Mix everything well. Bring it to the first signs of boiling and turn it off immediately. In any case, do not let the borscht boil, otherwise it will lose its rich color. Cover with a lid and let it stand for 20-30 minutes to infuse. Serve the borscht hot, adding a little sour cream to the plate. Bon appetit!