Borsch (Red-beet soup)

Soak beans for 5-6 hours. Pour water into the saucepan, cut meat and put it into the water. Add beans and salt the water. Boil meat and beans for 40 minutes, while boiling take off the scale. Peel and mince beet. Fry it on fry pan for 20 minutes, then add tomato paste and stew the beet in tomato paste for 10 more minutes. Peel and cut potatoes, add them to the saucepan. Cut and add cabbage to the saucepan. Put beets in tomato paste to the saucepan. Boil everything for 15-20 minutes. Cut and fry onions. Mince and add carrots to the fry pan. Add a tea-spoon of sugar, table-spoon of vinegar and spices. Add fried onions and carrots and take the saucepan off the oven. Let it stay for 20 minutes. Serve with sour cream, garlic and red pepper.


Ingredients:
200 g of beans
500 g of meat
250 g of beet
300-400 ml of tomato paste
2 potatoes
200 g of cabbage
2 onions
2 carrots
50 g of sour cream
3 cloves of garlic
red pepper

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Salad from beet with mayonnaise and garlic

Boil beets for an hour in pressure cooker. Cool them down, peel them and grate them. Squeeze out garlic. Mix with mayonnaise.



Ingredients:
1 k of beet
5 cloves of garlic
100-150 g of mayonnaise

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Vinaigrette

Boil beet for an hour, boil potatoes and carrots for half an hour. Pour out water and let the vegetables cool down. Peel of the skin and cut the vegetables to pieces. Cut and add onions. Cut and add pickled cucumbers. Cut and add sauerkraut. Add salt. Add oil and mix everything thoroughly.


Ingredients:
2 beets
4 potatoes
2 carrots
1 onion
5 pickled cucumbers
250 g of sauerkraut
100 g of oil

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