Thanks for the idea Marina @mar_food_pp #games
Ingredients: Chicken shell + chicken leg, cauliflower, medium potatoes, carrots, onions, beets, sweet peppers (I I like borscht with a lot of pepper), garlic, tomato paste, sugar, vinegar 9%, Salt (I have a preparation with herbs), pepper, Bay leaf
Cooking method:
We cook chicken broth. We pass twice. We separate the grain from the chaff, pah, that is, the pulp from the bones and skin))
We wash and clean vegetables. Cut carrots, onions, peppers, potatoes. We disassemble the cabbage by inflorescences. We rub the beets on a large grater.
Put the potatoes in the broth, bring to a boil. Then add cabbage, also bring to a boil.
Peel the garlic and finely chop.
Fry onions, carrots and garlic in a spoonful of ghee over high heat until golden brown.
Add tomato paste and fry for 3 more minutes. Then add beets, sugar, vinegar, a pinch of salt, fry for another 5 minutes. then add pepper, a couple of tablespoons of broth, reduce heat and simmer for 5 minutes under a closed lid.
Pour the frying, meat, pepper, salt, bay leaf into the soup. Cook for another 15 minutes and let it brew for half an hour. Voila! Serve with sour cream.