Рассказ о приготовлении борще

First of all, you need to put cooked meat on the stones - it is very convenient to use pork ribs. As the boiling water begins to form a gray scale that needs to be removed.

Cook after boiling for a couple of minutes, then pour water, and clean the meat with bones (although the soup of meat on the stomach is very tasty, in the bones accumulates a lot of harmful elements, most of which can be eliminated, only the shower the first water in which they cooked).

Transfer the washed bones to a saucepan with water, which will boil the soup and put on fire.

Clean the necessary vegetables. Carrot grated, cut onion. Beetroot, too, to rub.

Potatoes are cut into slices and can be sent to the pan to boil to the stones. You can also send some cabbage. However, it is possible to cook borsch and without it.

First, on the sunflower oil, lightly fry the carrots with onions.

Then add the beets and fry until it becomes soft. Put tomato paste in a frying pan (if it is, then it will be better to add fresh chopped tomatoes instead). Last but not least pour vinegar into a frying pan, mix all its contents, and you can remove it from the fire.

Serve with sour cream, decorated with fresh herbs.