First cook the broth: pour water into a pot, put into it washed meat, cut in half the onion and carrot. Add a bay leaf and peppercorns. Send the pot to the fire, boil its contents after boiling for 90 to 120 minutes, skimming the foam regularly.
Step 2
2.After the required time, take out the meat and cool it, then divide it into pieces. Take out the vegetables, pepper and bay leaf, and discard them. Strain the broth through gauze.
2. After the required time, remove the meat and cool it, then cut it into pieces. Take out the vegetables, the pepper and bay leaf, and discard them. Strain the broth through gauze.
Step 3.
Peel the raw beets and grate or cut into thin slices. Peel and finely chop the onion and grate the carrot. Peel the parsley root and grate it like carrots. 3.
Peel the raw beets and grate them or cut into thin julienne strips. Peel the onion, chop it finely, grate the carrot. Peel the parsley root and grate it, as well as the carrots.
Step 4.
4.Heat a pan with vegetable oil, put onion, fry a couple of minutes and add carrot, parsley root, cook for another 5 minutes, put the content into a bowl.
4. Heat a frying pan with vegetable oil, put out the onion, fry for a couple of minutes and add the carrot, parsley root, cook for another 5 minutes, transfer the contents to a plate.
Step 5.
5.Return the pan to the fire and pour some oil, put the beets, add the tomato paste, vinegar, sugar, salt and pour 1 cup of broth. Braise for 10 minutes on medium heat.
5. Return the pan to the fire and pour in some oil, place the beets, add the tomato paste, vinegar, sugar, salt and pour 1 cup of broth. Braise for 10 minutes over medium heat.
Step 6.
6.Return the broth to the fire, once it boils, add the potatoes, meat, and simmer for 15 minutes. Add onion and carrot and stewed beet. Shred the cabbage and put it into the pot, boil for 5 minutes.
6. Return the broth to the fire, after boiling add potatoes, meat, cook for 15 minutes. Put the onions and carrots and the stewed beets. Shred the cabbage and put it in the pot, boil for 5 minutes.
Step 7.
7.Pass garlic through a press and add to the pot, salt and pepper to taste. Turn off the fire and infuse the dish for 20 minutes. Serve the borscht with greens and a spoonful of sour cream.
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