Рецепт української страви на англійській мові

the soft meat broth - 3 l;potatoes - 5 PCs.;beets - 1 PC.;carrot - 1 PC.;onions - 1 PC.;garlic – 1 tooth.;white cabbage - 150 g;sugar - 0.5 tsp;citric acid 1 g;tomato paste - 1 tbsp;sour cream - 2 tbsp;parsley - 1 tsp.;Bulgarian pepper - 1 PC.;ground black pepper - 1 g;vegetable oil - 3 tbspHow to cook Ukrainian borscht.Pre-cook the broth. The meat doesnt matter, it can be pork and beef, it turns out very tasty. In this case I had cooked the chicken broth. The pan Association with a volume of 3 liters.1Wash, peel the vegetables. And shinkuem beets, carrots on a coarse grater. Onions and Bulgarian pepper cut into cubes.2The vegetables we will first fry, and then simmer. But first, we cut cubes a potato and throw it in the broth.3Now on a heated pan pour oil and slightly passeruem beets. After 5 minutes add the beets carrots and simmer another five minutes.4Add onion and fry again stirring. When the vegetables are soft equal quality, add to the pan a pinch of citric acid, a teaspoon of sugar and same of salt.5Mix. And in the glass dilute the tomato paste with boiled water.6Pour into the pan the tomato paste, cover with lid, reduce the heat and leave to cook for about 5-7 minutes. Borovoy then to the contents add grated garlic and diced sweet peppers.7Stir just a couple of minutes and add the stew to the weight of two tablespoons of sour cream. Sometimes I add sour cream instead of heavy cream. It turns out even more interesting taste.