Borsch "Home"

Homemade borsch, a delicious first course of beets and cabbage. A fragrant, rich homemade borscht for lunch or dinner, every man's dream.

Cooking time 3 hours


Bone meat (pork) 1 piece

Onion 2 pcs

Carrot 1 pc

Beet 1 pc

Tomatoes 2 pcs

Potatoes 2 pcs

White cabbage 300 g

Garlic clove 2 pcs

Dill (greens)

Sour cream 10% fat. 2 tbsp. l.

Sunflower oil




Put the seed and a whole peeled onion in a saucepan. Pour cold water and cook. Remember to remove the foam. Cook for 3-4 hours over low heat. Remove the seed and onion. Throw out the onion. Peel potatoes, beets, carrots, garlic and onions. Add diced potatoes to the boiling broth. Grate the carrots and beets on a coarse grater, add half of the carrots and beets to the broth. Heat the sunflower oil in a frying pan, fry the finely chopped onion, the remaining carrots, beets. Fry until tender. Add to broth. Chop the tomatoes and add to the soup. Chop the cabbage and add to the soup. Chop the garlic and herbs finely. When everything is stewed, add garlic and herbs. Put on a small fire and simmer until tender. Salt. Before serving, pour into plates and add a spoonful of sour cream.

Enjoy your meal!