Autum borsch is the most delicious and rich. All the vegetables at this time are saturated with vitamins and the dishes with them are especially fragrant. This soup smells like autumn, the last warm dips. Gives a charge of vivacity, satiates and strengthens immunity before the winter.
List of ingredients:
• beef (with bone) — 0.3 kg
• potatoes — 2 pieces
• carrots — 1 pc
• beets — 1 pc
• cabbage — 1.4 part of head (small)
• onions — 1 pc
• garlic — 2 slices
• tomato — 1 pc
• bay leaf
• salt, pepper to taste
• greens beam
1. Take the pan and put the washed meat into it. Put on the fire, when the water boils, add salt, pepper and add a bay leaf. Cook the meat until ready (1.5 hours).
2. Prepare all the vegetables. They must be rinsed and cleaned. Then cut them into cubes, chop the cabbage.
3. In the finished broth lay out all the vegetables and continue to cook for 15 minutes.
4. Separately we grind garlic and greens. Add them to the pan. All mix and turn off the fire. Wrap in a towel and leave to infuse for 30 minutes.