Final Result:
Ingredients
800 g of beef with a large cerebral bone from the back leg or 1 kg of brisket on bones
1 small onion
1 medium carrot
1 medium parsley root
medium bunch of parsley
1 bay leaves
peppercorns
salt
crushed bacon and sour cream
For refueling:
2 small beets
2 medium carrots
3 medium potatoes
1 medium red sweet pepper
quarter of a small head of cabbage
4 ripe medium tomatoes
3 cloves of garlic
2 tbsp. l. apple cider vinegar
lard
Put the meat in a large saucepan, pour water to cover the meat for 5 fingers. Bring to a boil and remove the foam. Reduce the fire to a minimum. Onions, carrots and parsley root, peel, cut halfway and bake in a dry frying pan until brown scorching. Add vegetables to vegetables, peppercorns, parsley stems (leaves save). Cook for 2.5 hours. 15 minutes. until the end, put salt and bay leaf.
Strain the broth. Remove the meat from the bones in small pieces, remove the bone marrow from the marrow bone.
For refueling, empty all vegetables. Finely chop the onions. Carrots and beets grate on a large grater. Pepper cut into small cubes. Potatoes - medium lobules. Cut the cabbage. Grate tomatoes on a grater.
Put on a medium fire 2 frying pans, in each melt the fat. In one put onions, in the other - beets. Fry, stirring, 5 minutes. Add carrots and peppers to the onions, vinegar in beetroot. Cook another 5 minutes. Remove the beets from the heat, put the tomatoes in the onions and carrots. Cook another 5 minutes.
Boil the broth, put the potatoes, cook for 10 minutes. Put the cabbage, cook for 5 minutes. Add beets and onions with carrots, bring to a boil, cook for 10 minutes.
Garlic finely chop with parsley leaves, add to borscht together with meat and bone marrow. Salt and pepper. Bring to a boil, turn off the heat and insist borsch 15 min. Serve with crushed bacon and sour cream.