Delicious borscht with wild garlic is so good that no one will refuse the addition.
Cooking time 2 hours
Ingredients
Carrot 1 pc
Onion 1 pc
Beet 1 pc
Ramson 1/2 bunch
Potatoes 2-4 pieces
Pork bones (pork) 300 g
Bay leaf 2-3 pcs
Butter 20 g
Vinegar 9% 1 tsp
Tomato paste 2 tbsp l.
Sugar 2 tbsp. l.
Salt to taste
Pepper to taste
Preparation
Prepare broth. To do this, pour the meat bones with 3 liters of water, bring to a boil, remove the foam, and cook over medium heat for two hours.
Grate the carrots, finely chop the onion and sauté in butter, salt to taste.
Separately grate the beets and simmer with sugar, vinegar, finely chopped wild garlic, salt, pepper and tomato paste over low heat until tender.
Cut the potatoes into cubes.
Add potatoes and bay leaf to the broth, after removing the seeds.
Separate the meat from the bones.
Add fried vegetables to the broth and cook for about 5 minutes, bringing to taste. When serving, garnish with a sprig of parsley. Serve with sour cream.
Bon appetit!
