Russian borscht

Soup - one of the most simple, everyday dishes and one of the ten most favorite of my men! When I bought it at the store for food, the girl at the checkout asked me why I buy beets? I answered honestly: "The soup!".

"Since the store is ready to canning pot" - surprised saleswoman. I could not explain to her that it is impossible to compare the soup homemade and purchased.
Each family its own recipe and even if cooking for one recipe, it is still quite a different taste!
Here is my recipe. At the 3-4-quart saucepan you will need:

• Meat of any pork, chicken .... in the case of vegetarian diet can be cubes or broth
• 2 small red beets
• 1 large carrot
• 1 large onion
• 5-6 large potatoes
• 1/4 head of cabbage
• 1 pepper, paprika
• Salt, pepper, bay leaf
• 1 tbsp. spoonful of sugar
• 1 tbsp. vinegar
• Green
• 2 cloves of garlic

Place the meat to cook (I usually cook from the fact that there is - pork or chicken, very tasty rabbit). Meanwhile, clean the vegetables and cut into strips 1 carrot and beet, onion - diced. All at once throw the meat, let boil. Meanwhile, prepare the filling - 1 beet rub on a large grater and fry in sunflower oil a few minutes, add the sugar and vinegar - this adds borscht sweet-sour taste and remain red. Sauté 1 minute refueling and remove from heat. When the meat is almost done, add the potatoes and cook until its ready, you can now put salt and bay leaf. Finely shred the cabbage, put in a pan with the chopped straw paprika and garlic, and then simmer for 5 minutes. Cabbage should be half-baked - it will be time to reach ... Now place the filling, mix, give almost boil (it is important to not perekipel soup, or lose the red color). Put the chopped herbs and pepper. Try the salt and you can dismiss, soup is ready! Very tasty with fritters with garlic!

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