Borscht is the soup that everyone in our family loves, even my husband. The longer the borscht stands, the richer it is. My grandmother always said that borscht should rest. They cooked it in advance and after cooking they let it cool down and put it away for a day in a cool place. And since our family was very large, they cooked several dishes at once. In our family, the feast was always noisy and cheerful outside of the holidays. In Soviet times, borscht was one of the most popular first courses. A rare family did not cook this red soup.
Ingredients: Cabbage, Potatoes, Beets, Carrots, Garlic, Tomato Paste, Pepper and Condiments, Salt, Onion, Butter vegetable, Butter, Water, Bay leaf, Sour cream when serving, Greens when serving, Vinegar 9%, Lard for bread at filing
Cooking method:
We cut the chicken, wash the meat, cook until half cooked, remove the foam. Add salt.
While the meat is cooking, chop the carrots, chop the onion finely, cut the beets into strips. We set to fry in oil, first in vegetable oil, then add butter
Shred cabbage and throw in broth.
Cut the potatoes into cubes. As soon as the cabbage becomes half-cooked, neither soft nor hard, throw the potatoes, and pour the broth from the soup into the vegetables so that the vegetables are stewed.
We also throw 1 uncut potatoes into the pans. As soon as the potato becomes soft, the borscht can be considered ready.
Knead the potatoes in mashed potatoes, add tomato paste to the vegetables, mix, and add everything together to the pan.
Now is the time for garlic, if the garlic is completely fresh, then it is better to add it in the middle of cooking, as it will kill all the flavors. I have an autumn one and it is quite possible to add at the end. We'll crush it with a knife and chop it. We add to borscht and also add your favorite spices. Laurel and pepper. We close, let it brew.
Serve with sour cream and herbs.