рецепт украинского борща на английском языке

Components:

On 3 litres of water:
Soup bones with meat (pork, beef or chicken) - 0,5kg.
Beet - 2. (about(near) 200gr.)
Carrots - 2. (about(near) 200gr.)
Potato - 4 piece average.
Onions(bow) napiform - 1 piece.
Cabbage white - 200gr.
Salad sweet pepper - 1 piece.
Garlic - 1-2 pieces.
Tomato paste - 2 sp.
Oil vegetative - 2 sp.
Greens of a parsley, fennel.
At will - root a parsley, parsnip, a celery - 1sp.
Salt, sugar - to taste.

Way of preparation:

To wash out bones, to put in cold water, to finish before boiling and to remove(take off) foam, to cook a broth about one hour (up to readiness of meat).
To clean all vegetables.
Carrots and beet to cut a thin strip to put in a broth. A potato to cut with cubes 1,5 - 2 see and to put in a saucepan in 15-20 minutes after beet.
The onions(bow) to cut fine cubes to put in warmed up a frying pan with vegetable oil and to fry up to golden color, to add tomato paste and to warm up a pair of minutes.
Cabbage and sweet pepper to cut a thin strip.
To try a potato on readiness if it is ready - to add in a saucepan cabbage, pepper and tomato (After a frying on a frying pan).
To mix, salt to taste. If vegetables were not so sweet without doubt add a floor of a dining room of a spoon of sugar.
To squeeze out or to rub on a fine grater garlic, to add the cut greens, to stir, cover and remove (and take off) from fire.
Time of cooking after addition of cabbage of 3-5 minutes, differently she(it) becomes soft and taste will be not that.
If in the house there is an old bacon - a small slice to rub with garlic and greens and to add to a borshch - taste will be brighter!
Further to select and heat up the necessary quantity(amount) of a borshch in a separate pan to not boil!
To submit with sour cream, well go muffins (пампушки) with garlick sauce.