UKRAINIAN BORSCH WITH PAMPUSHKAS

Make a meat and bone broth. Peel beet, cut into long strips (like shoestring potatoes), salt, sprinkle with vinegar, place into casserole, add tat removed from broth, tomato sauce, sugar and stew until half done. Saute onions, carrots, parsley root cut into long strips. Add diced potatoes to the cool strained stock, bring to the boiling point, add finely chopped fresh cabbage, cook for 10-15 minutes. Add the sauteed beets together with the sauteed onions, carrots and parsley root, sliced fresh tomatoes, allspice, peppercorns, bay leaf, and flour sauteed in butter and diluted with broth. Simmer for 5 minutes. Season with pounded or crushed cloves of garlic, parsley and salt pork, bring to the boiling point and let stand for 15 to 20 minutes. When serving, put a slice of meat into each soup plate, a tablespoon of sour cream and sprinkle with finely chopped parsley and dill. The pampushkas with garlic sauce are served separately.

400 g beef, 400 g cabbage, 500 g potatoes, 200 g beets, 1-2 carrot, 1 parsley root, 1 onion, 20 g salt pork, 1-2 tbsp tomatoe paste, 2 tbsp butter, 1/2 tbsp 9% vinegar, 1 tsp flour and sugar, 1-2 cloves of garlic, pepper, bay leaf, salt.