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Peter Druker

The taste and aroma of borscht in many respects depends not only on the freshness of the ingredients, but also on the order in which the products are placed. Prepare two passers. The first - from chopped onions, grated carrots, sliced ​​bell pepper and chopped celery root, and the second - from grated beets, sugar, tomato puree, vinegar or lemon juice. Pour the sliced ​​potatoes and pre-soaked beans into the boiling meat broth, boil the vegetables until half ready, then pour the chopped cabbage and the first sauté, and after 20 minutes add the second sauté and let the borscht simmer for 30 minutes over low heat. After you can add spices, horseradish, garlic to taste.

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