Рецепт української страви на ійській мові

The soft meat broth - 3 l; potatoes - 5 pcs.; beets - 1 pc.; carrot - 1 pc.; onions - 1 pc.; garlic – 1 tooth.; white cabbage - 150 g; sugar - 0.5 tsp; citric acid 1 g; tomato paste - 1 tbsp; sour cream - 2 tbsp; parsley - 1 tsp.; bulgarian pepper - 1 pc.; ground black pepper - 1 g; vegetable oil - 3 tbsp how to cook ukrainian borscht. pre-cook the broth. the meat doesn't matter, it can be pork and beef, it turns out very tasty. in this case i had cooked the chicken broth. the pan association with a volume of 3 liters. 1 wash, peel the vegetables. and shinkuem beets, carrots on a coarse grater. onions and bulgarian pepper cut into cubes. 2 the vegetables we will first fry, and then simmer. but first, we cut cubes a potato and throw it in the broth. 3 now on a heated pan pour oil and slightly passeruem beets. after 5 minutes add the beets carrots and simmer another five minutes. 4 add onion and fry again stirring. when the vegetables are soft equal quality, add to the pan a pinch of citric acid, a teaspoon of sugar and same of salt. 5 mix. and in the glass dilute the tomato paste with boiled water. 6 pour into the pan the tomato paste, cover with lid, reduce the heat and leave to cook for about 5-7 minutes. borovoy then to the contents add grated garlic and diced sweet peppers. 7 stir just a couple of minutes and add the stew to the weight of two tablespoons of sour cream. sometimes i add sour cream instead of heavy cream. it turns out even more interesting taste.

Iwill get a lot of pleasant emotions