Borscht

1. Wash the meat. Put it in a pot with 4 liters of water. Boil it 1,5 hours and take away the meat's foam periodically. With a spoon or with a spoon with holes in it.

2. Wash your vegetables. Peel the beet root. Cut it with a machine or metal grinder. Look at the photo.

3. Clean and cut the onion. Try not to cry.

4. Clean and grind carrots

5. Chop the cabbage.

6. Fry beats with vegetable oil on a frying pan for about 3-5 minutes. Add tomato paste and vinegar. Keep stirring for 5-7 minutes. If the tomato paste is very heavy add some water. Don't burn it!

7. In other frying pan stir fry onion for 2-3 minutes. Add carrots and stir fry until soft.

8. Take the meat from the pot. Chop it into small pieces. The broth clean through the web, put the broth back to the pot with meat pieces and make them boil.

9. Clean the potato, chop into pieces and put it in a broth with meat. Add salt. Try the broth on salt for your taste.

10. When the broth will boil again put cabbage in it. Boil for 7 minutes.

11. Add beets, boil for 5 minutes.

12. Add carrots and onion, boil for 3 minutes.

13. Add hojas de laurel (don't break them), add minced garlic. Try your soup on salt. Add black pepper and salt if necessary. Turn off the heat. Leave your soup stay with a lid on for 15 minutes.

14. Add 1 spoon of sour cream and chopped greens in each serving plate. Serve hot With a black or brown bread on a side.