The guys from Ukraine worked in Poland. They were friends with Polish masters. Once the Ukrainians invited the Poles to their place for dinner. They cooked Ukrainian borsch, mashed potatoes and stuff. Most of all, the Poles liked Ukrainian borsch. Every time, while visiting, the Poles asked Ukrainians to cook borsch. Ukrainian borshch is famous in other countries. There are a lot of varieties of borsch: with beets, with pampushkas, with garlic, on lard. I'll write as my family prepares borsch.
Ingredients
meat (chicken/pork/beef) – 400-500 g.
bay leaves – 5-6 leaves
onion – 2 piece
salt – 1,5 tablespoon
carrots – 1 piece
cabbage – 300-400 g. (1/4 of the middle head)
potatoes – 8-9 pieces of medium size
tomato juice – 250-300 ml.
Oil – 30 g.
dill and parsley
Cooking method
5l water pour into a saucepan, put meat, bay leaf, one onion. Put the pan on the fire.
Remove foam.
When the water boils, add salt
While the meat is brewed, prepare the billet preparation.
Cut one onion and one carrot. Put the lean oil in a frying pan, chop the onions and carrots into a frying pan.
Slice the cabbage, dill, parsley and put in a frying pan. Pour the tomato juice in a frying pan. Stew 10-15 minutes.
Peel the potatoes and cut into cubes.
When the meat is ready, throw the potatoes into the broth.
When the potatoes are ready (soft), pour the workpiece into a saucepan.
After 5 minutes, remove the pot of borscht from the fire.
Borsch is ready. After 20 minutes you can pour and eat. Put a tablespoon of sour cream in a bowl of borscht.