Презентація на тему:" Рецепт приготування борщу"

Ukrainian Cuisine. BORSHCH

INGREDIENTSBORSHCH1 kg of Beef500 g of Potato300 g of Cabbage400 g of Beetroot200 g of Carrot200 g of Onion45 g of Tomato paste2-3 Cloves of Garlic2-3 Bay Leaves5 ml of 6% Vinegar. Salt & Pepper. Vegetable Oil. Herbs

BORSHCHDIRECTIONSPut meat into the pan with water and boil for 1 hour and 30 minutes. Cut the meat into small pieces and add to broth Finely chop the onion. Grate the carrots on a medium grater.

BORSHCHChop the cabbage into thin strips. Cut the beetroots into thin strips. Fry the beets in vegetable oil. Add vinegar and tomato paste then simmer for 5-7 minutes

BORSHCHFry the onion in vegetable oil. Add carrots and continue frying.. Cut the potatoes into cubes or sticks add to boiling broth then add salt When the broth boils, add the cabbage and boil over low heat for 5 minutes

BORSHCHAdd beetroots and boil for 10 minutes. Add onions and carrots. Add bay leaves, add salt and pepper if necessary. Add garlic squeezed through the garlic press, remove from heat and let it brew for 15-20 minutes

Bon appetit. Pour the finished borscht into plates, add sour cream, sprinkle with herbs