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Borscht is a classic soup of Russian, Ukrainian, Belarusian and Lithuanian cuisines. Its satiety and wonderful taste are provided by vegetables: beets, cabbage, tomatoes, sweet bell peppers.

Step 1

Chop the cabbage into small pieces.

Step 2

Grate the vegetables: carrots and beets.

Step 3

Chop the onion and garlic - they will be used in the frying.

Step 4

Cut the potatoes and bell peppers into small pieces or cubes.

Step 5

Tomatoes need to be peeled. To do this, make cuts on the skin and pour boiling water over the tomatoes for a couple of minutes. The skin will come off easily. After that, cut the tomatoes.

Step 6

Prepare the broth with bay leaf. Cook for 30 minutes and take out the meat. Remove the meat from the bone and cut into pieces.

Step 7

Fry the carrots, onions and garlic until browned, 3-5 minutes.

Step 8

Add beets. Mix ingredients.

Step 9

Add tomato paste, half a glass of ready broth, chopped tomatoes, sugar and a teaspoon of paprika. Mix the ingredients thoroughly and simmer for 2-3 minutes.

Step 10

Add chopped bell pepper to the pan. Simmer the vegetables, stirring occasionally, for 3-5 minutes.

Step 11

Bring the broth to a boil and add the chopped cabbage, meat and potatoes.

Step 12

Add the finished frying to the broth.

Step 13

Add salt and ground black pepper to taste.

Step 14

The borscht with all the ingredients should boil for about 5 minutes. Then let it steep and serve.