Ingredients for cooking borsh (for a five-litre saucepan):
1/2 bulbs cabbage
4 tomatoes or 3 tablespoons piquant / pungent tomato sauce or 1 litre tomato juice
1 tablespoon butter
1 tablespoon sugar
1 teaspoon vinegar (3 %)
3 cloves garlic
3 pieces lard (or pork fat)
cooked meat broth (with meat): no less than 3 litre
black pepper, pea-shaped (peppercorn)
How to cook Ukrainian borsch:
Chop carrots and beetroots fine or grate it, chop onion. Put it into a small saucepan. Add to saucepan 1 tablespoon sugar, 1 tablespoon butter, some broth or water, 1 teaspoon vinegar.
Braise it all for 20 minutes, then add to a saucepan tomatoes and braise again for 20 minutes.
In a heavy saucepan with cooked meat broth, put chopped potatoes and cabbage and boil for 10 minutes almost to full readiness. Then add to the saucepan braised vegetable, black pepper (peppercorn) and bay-leaf to taste and boil again for 10 minutes.
Rub 3 cloves garlic, combine 3 pieces fine-chopped lard and rubbed garlic; add it all and some parsley to the saucepan.