The document provides instructions for making borsch soup in 7 steps. It includes combining stewed meat with potatoes and cabbage, separately stewing carrots and beets with vinegar and sugar, and then combining all the ingredients before finishing with dill and garlic. The final steps are to ladle the soup into bowls, optionally top with sour cream, and enjoy the meal.

1. Receipt of Borsch

2. Ingredients
Meat Wegetables Flavouring
Meat – 400gr Potatoes – 5
pieces
Sugar
Carrots – 3 pieces salt
Cabbages – 1
pices
dill
Tomatoes – 1
pices
vinegar

3. First step
O 1 meat to stew

4. Second step
O When the meat is kooked,add peeled
potatoes.

5. Third step
O After 5 minutes add chropped
cabbage.Cover noy fully cover.

6. Fourth step
Heat the pan,pour a little vegetable oil.Put
grated carrots and beets on a large grater.
Immediately pour 2 tbsp. of vinegar (if
essence is used,then you needto dilute it)
and 1 tbsp. of sugar.Stir, cover and leave to
stew for 15 minutes.
IMPORTANT!!!! It is stew, and not grilled.
If the beets are not very juicy,add a couple
of soons of broth.A the end,put a grated
tomato.

7. It looks like this

8. Fifth step
O When the cabbage and potatoes are
almost ready,put the stewed carrots and
beets to them.To mix everything.Leave to
laungish on VERY SLOW fire for
saturation.

9. Sixth step
O MOST IMPORTANT THAT THE BORSCH
DOESN”T SWIND OUT,AND TASTE AND
COLOR ARE LOST ALONG.

10. Seventh step
O Ready borsch sprinkle with chropped dill
and garlic.Cover with lid and give a little
more insistence.
O Ready borsch spinkle on plates,if
desired,add sour cream.
O Enjoy your meal!