Ukrainian borscht recipe

Recipe for Ukrainian borscht – I am part Ukrainian.  This is my favorite soup Ukrainian borscht. I actually translated this so its not a perfect translation of Ukrainian borscht recipe, let me know if you have a better one please.

Ingredients:
.5 kg of the beef on the bone;
.4 kg of white cabbage,
.25 kg red beetroot,
Tomato
0.4 kilograms of potatoes,
1 parsley root,
2 medium carrots,
1-2 onions,
table spoon sour cream 18%
2 table spoons of sunflower oil,
1 spoonful of vinegar,
1 spoonful of sugar
Flour to zasmażki,
50 g butter,
5-6 peeled garlic
6 grains of pepper,
4 grains herb English,
4 large bay leaves,
Salt.

Ukrainian borscht  putting it together to make Ukrainian borscht

Boil broth,  separate meat from bones,  Cut the beets and take them in small strips.  Put beets in the pan, add oil, vinegar, sugar and tomato paste. Add a little broth and simmer Beets. On another pan,  butter cut in pieces, onions, and cut the strips, carrots and parsley root.  To add broth, potatoes, boil, then add cabbage.  After 15 minutes, add the contents of both pans and pepper, St. English, laurel leaves and cook another 15 minutes.  At the end of saute add butter, crushed garlic and parsley.  Allow the pot at least an hour. Separately to make sure each plate: first portion of the beef broth, then a large spoonful of cream and sprinkle with a mixture of everything pepper, herbs and dill.

The recommended cooking time individual components:
- Potatoes – 30 min
- Cabbage – 25 min
carrot and parsley – 12-15 minutes
Stewed with beetroot mousse – 10-15 minutes
- Spices, zasmażka 5-8 minutes
Again if you know another recipe for Ukrainian borscht let me know.

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