Put shredded fresh cabbage into boiling broth or water and boil 10-15 minutes. Stew or brown beet with vegetables, tomato puree, sugar, vinegar, put it into the broth and boil until ready. 5 minutes before ready, add garlic, mashed with lard and pieces of salted pork fat. If you have crout instead of cabbage, it should be stewed and added to borsch together with beet. 5-7 minutes before ready, you may add browned flour (1 spoon of flour) with broth. This will make borsch thicker. You may add sour cream, parsley or dill when serving. You may also make borsch with potatoes – slice 2 potatoes and add them to borsch together with cabbage.
2 large beets, white cabbage or crout 200 - 250 g, 1-2 carrots, parsley – 1 rootlet, 1-2 onions, tomato puree - 1 spoon or 2 fresh tomatoes, fat (preferably lard) 2 spoons, salted pork fat - 100 g, sugar - 1 spoon, 3% vinegar - 1 spoon, salt, clear meat soup or water 11/2 - 2 l, parsley or dill, sour cream 1/2 glass.
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