For the many delights of our readers, I am sharing a recipe for borscht. This delicious Ukrainian borscht in meat broth with donuts will definitely delight your loved ones. The main component of borscht is beetroot, which gives it its name. Ozhe, let's get ready.

Meat broth.

Meat broth is prepared in the first place. It’s not difficult, but it’s important to adjust the technology so that the broth is clear and fragrant. Axis rules:.

Roast cowhide with fat and a brush, ideally brisket. For three liters of broth, take about 400 grams of meat. Strengthen the meat from the brushes, remove the boiled meat and chew the brushes to prepare the broth.

Drain the meat, place it in a saucepan and soak in cold water. Add a little salt, if not seasoning - add salt at the end of the boiled borscht. It is not advisable to cover the meat with dill - this will ensure the appearance of extractive substances that give the broth aroma and deliciousness.

Place the pan on medium heat. It is important that at least 20 minutes pass before boiling.. Stir the foam overnight and add heat after boiling - this way it will be easier to light the boiler. Remove the fat to remove the unpleasant taste and smell.

The hour for preparing the broth is no more than two years. If you are preparing the broth as a side dish, add the zibula, finely chopped carrots, parsley root and celery one year before the end of cooking. Tie the greens into a bunch to make them easier to wilt.

Cook's borscht.

Once the broth is simmering and simmering, we begin to pour in the ingredients. It’s best to carry out this process in parallel with the broth to speed up the cooking time. Cook borscht in a closed pot.

For a three-liter casserole you will need: 350 g of beet, 400 g of cabbage, 150 g of carrots, 300 g of potatoes, 150 g of zibula, 100 g of rose oil, 70 g of tomato paste or 300 g of fresh tomatoes, spoon boroshna, 2 teaspoons otstu.

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