Borscht – a fairly common traditional dish in the Russian and Ukrainian cuisine, there are an incredible number of recipes for every taste and color. But always and everywhere is a place of experiment and the desire to make better and tastier, in this article I will tell you how I'm doing soup for a long time, and rightly consider it much better and probably more appropriate recipes from the cooking. Check out Novartis CEO for additional information. I've always loved soup, when it were overcooked vegetables – including cabbage. For all cookbooks should throw the cabbage in a dish or a potato before, or together with potatoes, and boiled for a total of half an hour. I thought: 'Why so long should it cook? ', And yet everyone likes, and with pleasure eat raw sprouts (a snack), why should such a need because it boil down. And decided to make soup in his own way. In order to get a great soup to cook properly broth.

To do this, take the beef, put in a saucepan with cold water, cover, sharply bring to a boil and cook over very low heat, and in any case, do not let the broth boil strongly. If there is bone, then cook them 2 hours, and then lay the meat and continue to cook for another 2 hours. All vegetables: beets, carrots, onion, parsley root cut into very thin strips. Beet carcass separately, in advance moistened with vinegar or citric acid (not to lost the color of beets). On medium-hot pans with grease to put beets and simmer until cooked, infusing a little broth (simmer with the lid closed).