Ingredients for 4:
1 lb beef soup bones
0.5 lb beef short plate
1 smoked sausage
2 medium potatoes
2 medium beets
2 tbsp onions cut into small cubes
2 tbsp tomato paste
1 tbsp pork fat
1 tsp sugar
1 tsp 3% vinegar
4 tbsp sour cream
Salt, pepper, bay leaves, parsley greens on taste
Place bones and beef into 1 qt hot water, bring it to boil, remove foam.
Cut carrots into julienne cuts.
Pre-heat pork fat on a skillet, put carrots, onions and parsley in the skillet, then stir fry for 10 minutes on medium-low heating,
then add tomato pasta, stir well, and cook for 10 minutes more.
Boil beets until readiness (or better, in a microwave oven for 20 - 25 minutes).
Peel it and cut into julienne cuts.
Remove meat and bones from the saucepan in which they were boiled.
Cut meat into medium pieces.
Peel and cut potatoes into cubes, and put them into the saucepan.
Bring to boil, and cook for 15 minutes, then put beets into the saucepan.
Then, put carrot-onion mix, spices, and half of greens in the saucepan, and continue to boil for about 15 minutes.
At the end, add sugar and vinegar to the borzsch.
To serve, put the meat and sausage pieces (optional) in a serving platter, pour borzsch, then put 1 tbsp sour cream on the platter, and sprinkle with greens.