Borshchets

Category: First meal

Ingredients
pork bone meat
beet	4-5pcs
potato	4-5 pcs
carrot	1 PC
cabbage	2-3 leaves
onion	1 PC
canned green peas	3-4 tbsp. l.
sunflower oil	1 tbsp. l.
butter	1 tsp
dried mushrooms	3-4 pcs
spices to taste
salt to taste
sugar	2 tsp
vinegar	1 tsp

Cooking method

Put the meat with a bone to boil, cook for a couple of minutes and drain (I always do this when I cook soups or jelly), rinse it from foam and put it on to cook, salt. Rinse the mushrooms and cook with the meat. Meanwhile, when boiling the meat, grate the beets and carrots, add a tablespoon of sunflower oil, a little salt, sugar (I always add sugar to borscht, cabbage soup and pickle is like a seasoning), vinegar, seasoning and put in a deep frying pan to simmer over low heat, periodically stirring and pouring a spoonful of broth that is being cooked. Beets become soft so very quickly and do not lose their bright color. I cook the meat for about 2 hours, maybe a little less, I like it when it itself lags behind the bone. When ready, take out the meat and divide it into pieces, strain the broth there, crumble the potatoes and cook for 10 minutes, and then crush the potatoes a little and add boiled mushrooms, green peas along with the marinade in which it was and finely chopped cabbage and cook all this until the cabbage is ready ... Then add the stewed beets with carrots and toasted onion in butter. Let it boil for 10 minutes on low heat, we say that he would be a little more skillful. Add more spices on the tip of the knife and turn off. I make spices myself, grind caraway seeds, dill, various peppers, coriander, nutmeg, bay leaf and seasoning hops were put there.

The dish is designed for

3.5 liters

Time for preparing:

2-2.5 hours

Cooking program:

plate

Note

From the history of this recipe. Of course this is borscht, but in our family it is called "Borscht" borscht and cabbage soup together. The fact is that when my son was little,) and even now) flatly refused to eat cabbage in any form, and the word borscht was evident to him that he did not like. But I really liked the steamed green peas in the pods, so I decided to combine everything together and it turned out to be very successful, the green peas gave a very pleasant taste to the borscht and the children really liked to catch it from the plate. And also, what would eat came up with the name "Borshchets" it's not cabbage soup or borscht. So for twenty years now, instead of borscht, "Borshchets" has been brewed and everyone always eats it with great pleasure. Sometimes I can replace cabbage with sorrel, but green peas are an essential ingredient in this dish. It is especially tasty the next day, when it is infused and all the ingredients saturate each other. We like to eat it with sour cream and white bread.

Maybe someone will like this recipe, bon appetit.