Products for borscht Czech: 250 g beef 250 g pork, 2 liters of water, 2 carrots, 1 parsley root, 2 roots celery, 3 beet, 1 / 3 of white cabbage, 1 tablespoon butter, 4 tablespoons sour cream, 1 teaspoon flour, salt, herbs. To cook borscht Czech Chop meat into cubes, boil in salted water. Beets for borscht chop slices, put in the broth, cook until done.
Flour for borscht spasseruyte in butter and dilute broth, add the cubed carrots, parsley, celery, cabbage, stew a bit, and shift into a pot with meat. Simmer soup for 15 - 20 minutes.
Drinks Serve borscht with sour cream and herbs.
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