Soups

Cut the vegetables for the soup to the same thickness and shape as possible, so that they are cooked at the same time during cooking. They should be placed in the strained broth, but not all at once, but one at a time, taking into account the duration of cooking of various products. When preparing cereal soup with herbs, you first need to put the cereal into the broth, and then the leaves of spinach, sorrel, bean pods, and peas, which cook much faster.

Borscht transparent
100 g beef, 10 g carrots, 3 g parsley root, 5 g onions, 80 g beets. 20 g pickled cucumbers, 30 g wheat bread, 0.5 liters of water, 5-10 ml sugar syrup, 5 ml saline solution.

Cook beef broth with roots and onions. Grate the red beets, cut the pickled cucumber into thin slices without peeling. Place beets and cucumbers in boiling meat broth and cook at low simmer for 20 minutes. Then pour the salt solution and sugar syrup into the broth and, strain through a damp cloth, boil again.

Borscht can be prepared without cucumber, and add 1/10 lemon juice before eating. You can put rice or vermicelli boiled in plenty of salted water, or boiled fresh green spinach leaves, or canned green peas boiled in the broth, or semolina dumplings on the plate.

Serve the croutons separately. To prepare them, cut off the crust from a slice of wheat bread, cut the crumb into cube-shaped pieces (1x1 cm in size) and lightly dry.

Borsch
100 g beef, 80 g beets, 50 g white cabbage, 10 g carrots, 10 g rutabaga, 3 g parsley root, 5 g onions, 5 g tomato puree, 3 ml sugar syrup, 3 ml saline solution, 5 g butter butter, 15 g sour cream. 0.5 liters of water, parsley and dill.

Boil meat broth. Chop the beets into thin strips and simmer with tomato and part of the oil.