Red borscht "We won't tell you the recipe"

Ingredients

• meat bone broth - 780 g
• white cabbage - 90 g
• peeled potatoes - 75 g
• onion peeled - 30 g
• peeled carrots - 30 g
• Bulgarian pepper - 30 g
• granulated sugar - 15 g
• peeled beets - 120 g
• tomato paste - 9 g
• garlic - 2 g
• vinegar - 2 g
• greens - 2 g
• salt, pepper to taste

Cooking

Step 1

Cabbage, onions, carrots, bell peppers and beets cut into thin strips, potatoes cut into cubes. Fry the onion and carrot in a pan until golden brown. Separately, fry the beets with tomato paste and vinegar.

Step 2

Throw the chopped cabbage into the boiling broth, cook until half cooked, add the potatoes and cook for another 10-15 minutes, then add the onion-carrot roast and beets. At the end, add finely chopped garlic, salt and pepper to taste.

Step 3

Serve with fried pork ribs. Boil the pork ribs first, and then fry in vegetable oil until tender. Sprinkle borsch on top with finely chopped herbs.