Borscht Bulgarian

Products for borscht Bulgarian: 2 liters of broth made from bones 0.5 kg and 300 grams of meat, 5 - 6 potatoes, 1 carrot, 1 parsley root, 1 onion, 1 beet, 1 eggplant, 1 / 3 head of cabbage, 4 pods bell peppers, 1 - 2 pods red pepper, 3 tablespoons cider vinegar, 1 teaspoon sugar 3 tablespoons butter, 1 tablespoon flour, 2 tomatoes, 2 tablespoons sour cream, salt, bay leaf, ground pepper, fresh herbs. 

To prepare the Bulgarian borscht beet, onion, carrots, parsley chop sticks, sauté in butter. Potatoes and eggplant for borscht clean, wash, cut some slices, put in the broth and boil. Add finely shredded cabbage, steamed vegetables, sweet and bitter pepper, fresh tomatoes, cut into pieces, let borscht pokipet 10 minutes. Flour for fry borscht and dilute the remaining broth, pour in the soup, season with salt, add the bay leaf, sugar, vinegar. 

To the table ready to serve soup with sour cream and parsley and dill.