The meat is washed, cleaned, portioned and boiled in cold water, in a miracle pot, approx. 30 minutes since it started whistling. After the fire stops, it takes about 20 minutes before you can walk to the pot. Meanwhile, clean the vegetables, grate them finely and add a little oil and meat juice. The mats are cleaned very well, with cold water, onion and baking soda, they are boiled separately in a little cold water. After boiling, strain and finely chop, then add to the vegetable mixture, which is supplemented with meat juice and pieces of meat cooked separately. Separately, bring the borscht to the boil, then add it to our soup and let it boil over medium heat, semi-covered for approx. 15 minutes. Season with salt and larch.
The borscht is served hot with a corner of warm bread or polenta and hot peppers.