Ukrainian borsch

Borsch is generally prepared in different ways, each hostess has her own recipe, not for nothing say 100 Housewives -100 borscht and from the same products all get borscht of different taste.

It is desirable to cook Ukrainian borsch in a five-liter pan, because on the 2nd and 3rd day with standing borsch is even tastier.

First of all, you need to cook the broth, dial half a pan of water and cold water to lower the meat, cover and bring to a boil. When the broth boils add salt and remove the foam.In this on dry pan fry flour until light cream color of. Next, grate the Buryak on a grater and very slightly fry in a pan and then add the tomato juice.

Now you need to prepare a roast of carrots and onions, onions can be cut into large cubes, carrots can be grated on a large grater. The second pan put on a small fire and add a little vegetable oil. Pour there immediately carrots, and onions, salt, and fry a little (5-7 minutes) until soft, pour our flour that we fried earlier and mix. Add one ladle of broth, as soon as everything boils you can turn off the heat and set aside.

Later roughly 30 minutes Buryak will become thicker, adding there 1 clove garlic grated on petty grater, well randomize and to remove with ceasefire.

When the broth boils for about 40 minutes, take out the meat and divide into pieces, put the potatoes cut into cubes, add salt, bring to a boil and boil for 10 minutes then add the cabbage and gently Buryak. Bring to a boil again and boil for 10 minutes.

Large clove garlic chop and cut the fat into small cubes, mix with garlic. Should get a thick mass. After that, pour the carrots and onions into the pan, now it's time to add spices to taste, pepper, coriander, Bay leaf. Bring to a boil and leave for 5-7 minutes. Add the lard, stir and bring to a good boil then turn off the heat and leave it for 20 minutes to steam a little.

Ukrainian borsch turns out fragrant hearty and very tasty.