Hi friends!

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Go to any restaurant of Russian cuisine and you will see at the beginning of the menu is a mysterious word Borsch.
The most favorite Russian soup. Well, it's more than just soup. There are no two cooks who will cook borsch equally. Each has its own unique recipe and cooking secret. One thing remains the same-delicious red color and stunning home-made taste of this dish.

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Yesterday my husband asked me: Borsch is soup? Or is it a separate type of food - just Borsch? I don't know, it's really something very special. This is not just a soup, but a symbol of comfort and flavor of Russia. (Though, the true roots of this dish come from Ukraine. But in Russia Borsch has long been a favorite and native dish.)

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My recipe:

Ingredients:

• 3-4 potatoes,
• 1 carrot,
• 1 onion,
• 2 small beets,
• 1 small cabbage,
• 1 sweet pepper,
• 1 tomato,
• 3 liters of meat broth,
• 200 grams of meat without fat,
• salt, spices to taste.

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Cooking:

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1. Peel the vegetables and cut them.

2. Put in boiling broth meat, potatoes, onions, cabbage and carrots.

3. Fry the beets, tomato and pepper in the oil.

4. When the soup boils, add the fried vegetables.

5. Salt and add your spices.

6. Cook for about 1.5 hours.

7. Ready soup sprinkle with herbs and add sour cream.

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Bon appetit!

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Thank you for coming to see me. Photos from camera Canon 650 D. See you soon! @Anna-Mi

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