Ukrainian borsch

Let's take the meat first. Rinse the loin and cut it into medium-sized cubes.

Throw the pork into a pre-prepared pot of water.

Cook the meat for 1 hour, not forgetting to periodically remove the resulting foam with a slotted spoon.

While the loin is cooking, prepare the vegetables for further processing. Let's clean them up. Rub the peeled carrots on a grater.

Next, rub the peeled beets on a grater.

Cut the peeled onion into small cubes.

Cut the peeled potatoes into strips and fill it with water so that it does not darken.

Let's chop the cabbage.

Worn beets, carrots, along with chopped onions, send to the pan. Fill the vegetables with water so that it is at the level of the vegetables. Put on medium heat to simmer. Simmer until the water has evaporated. Don't forget to stir the vegetables from time to time.

When all the water has evaporated, add sunflower oil and tomato paste, mix and fry for about 3 - 5 minutes.

After the meat is cooked, we throw potatoes and cabbage into the pan. Cook for about 7 minutes.

Next, we send overcooking from the pan to the pan.

Next, throw in bay leaf, allspice and peppercorns. Salt to taste. Cook for another 5 minutes (or until the potatoes are fully cooked in the soup).

Garlic, seasonings and lemon juice are added at the very last turn, when the soup is already cooked! We give it 15 minutes so that all the aromas and flavors have time to open up.

Decorate borscht Ukrainian style with juicy greens, add sour cream or mayonnaise to taste. To feel the flavor of Ukrainian cuisine in full force, prepare fragrant black bread and greasy spread as an appetizer.
Enjoy your meal!