Рецепт борща
Разогреваем на сковороде подсолнечное масло и жарим на нем лук.
Когда лук стал мягким и слегка золотистым, добавляем в него морковь.
Когда морковка станет мягкой (обычно она становится немного светлее), добавляем свеклу. И продолжаем тужить.
Затем добавляем томатную пасту.
Тушим до тех пор, пока цвет не станет однородным.
Затем берем столовую ложку уксуса (у меня 70%) и разводим 1:10 бульоном.
Заливаем и еще немного тушим.
Затем добавляем приготовленные овощи в будущий борщ, предварительно вытащив из него мясо.
Мясо нарезаем не большими кусочками, но и сильно мельчить то же не стоит 
Добавляем в борщ. Затем посолить, поперчить по вкусу. Я еще добавляю кусочек сахара.
За 5 минут до готовности добавляете мелко нарезанную зелень (укроп, петрушка, лук).
Борщ подают со сметаной или майнезом, а так же чесноком и черным хлебом.
Приятного Аппетита!
Ваша Блондинка
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