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Проєкт на тему Григорій Тютюнник
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Проєкт на тему Григорій Тютюнник
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Ukrainian Cuisine BORSHCH
INGREDIENTS BORSHCH 1 kg of Beef 500 g of Potato 300 g of Cabbage 400 g of Beetroot 200 g of Carrot 200 g of Onion 45 g of Tomato paste 2-3 Cloves of Garlic 2-3 Bay Leaves 5 ml of 6% Vinegar Salt & Pepper Vegetable Oil Herbs
BORSHCH DIRECTIONS Put 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.
BORSHCH Chop 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
BORSHCH Fry 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
BORSHCH Add 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
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