рецепт борща на английском

Required Products:
beef - 300 g
beet - 300 g
White cabbage - 400 g
potatoes - 500 g
carrots - 100 g
root parsley - 2 pcs.
onions - 2 heads
Garlic - 3 cloves
butter melted - 2 tablespoons. spoon
fat - 50 g
sweet pepper - 1 pc.
bay leaf - 1 pc.
sour cream - 150 g
greens of parsley and dill
black pepper powder, salt to taste

How to prepare a recipe:
Boil the meat in 3 liters of water, adding salt and pepper peas.

Beet, roots, cabbage and onions cut straw, potatoes - slices.

Beetroot obzharte on the part of slightly melted butter, 3% sbryznite th vinegar (1 tablespoon. Spoonful) and tushite until cooked in a small amount of broth, adding sugar (1 tablespoon. Spoonful), and tomato paste (2 tablespoons. Tablespoons). Root spasseruyte on the remaining oil.

Strain broth and meat cut into cubes and place in a newly zakipevshy broth along with potatoes and cabbage, cook for 15 minutes. Then add the beets, passerovannye vegetables, sweet pepper, chopped straw, spices and cook another 15 minutes. Zapravte garlic, finely chopped rastertym with the fat, bring to a boil. Let stand 20 minutes.
Serve borscht with sour cream and chopped herbs.

In Belarusian cuisine, the tomatoes are standard, sometimes in addition to beets. It is usually served with smetana (Eastern European-style sour cream) and a traditional accompaniment of pampushki (sing. pampushka), small hot breads topped with fresh chopped garlic.
In Polish cuisine, the beet basis is not required. Besides the beet-based soup, Polish people enjoy a sour wheat or rye soup, commonly known as barszcz biały or żur. White borsch is made from a base of fermented wheat, and żur is made from a base of fermented rye - both usually added to a broth of boiled white fresh kiełbasa. It is served hot with cubed rye bread and diced hard-boiled eggs added to the broth, and horseradish is often added to taste.
In Russian cuisine, it usually includes beets, meat, cabbage, and optionally, potatoes.
In East Prussia (now parts of northeast Poland and Kaliningrad, Russia), sour cream (schmand) and beef is served with the Beetenbartsch (lit. beetroot borscht).
In Lithuanian cuisine, dried mushrooms are often added.
In Romanian cuisine, it is the name for any sour soup, prepared usually with fermented wheat bran (which is also called borș), which gives it a sour taste. In fact, Romanian gastronomy uses with no discrimination the words ciorbă, borș or, sometimes, zeamă/acritură. One ingredient required in all recipes by Romanian tradition is lovage. The lovage leaves give a special taste, enhancing the palate experience, which makes the Romanian borș so appreciated by international travelers.
In Armenian cuisine, it is served warm with fresh sour cream.
In Azerbaijani cuisine, it is served hot and it usually includes beets, potatoes and cabbage, and optionally, beef. One soup spoon of plain yogurt is added on top, as typically served in Azerbaijan.
In Doukhobor cuisine, the main ingredient is cabbage, and the soup also contains beets, potatoes, tomatoes and heavy cream, along with dill and leeks. This style of borscht is orange in colour, and is always eaten hot.
In Mennonite cuisine, borscht is a cabbage, beef, potato and tomato soup flavoured with onions, dill and black pepper. This soup is part of the cuisine absorbed by Mennonites in Ukraine and Russia. Mennonite "summer borscht" contains beet leaves, potatoes, dill, and sausage. It is made with a pork stock, usually made by boiling the sausage contained in the soup.
In Chinese cuisine, tomatoes and tomato paste are used instead of beets, in addition to beef, cabbage, potatoes, and carrots. It is similar to the Russian beet-based borscht.
In northern Chinese cuisine, particularly found in and around the city of Harbin in Heilongjiang province, an area with a long history of trade with Eastern Russia, the soup known as hóngtāng ("red soup") is mainly made with red cabbage.
In Ukrainian cuisine, it can be a vegetable soup or based on either chicken or other meat bouillon. Traditionally borshch is served with pampushki and smetana. Main ingredients include specially prepared red beets, potatoes, carrots, beans (e.g. broad beans, green runner beans, butter beans or other varieties), celery, fresh or dried mushrooms (optional), herbs (e.g. fresh dill and/ or parsley), chopped cabbage, chopped fresh tomatoes or tomato sauce .