Ukrainian borsch

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Pork on the bone - 600 gr
veal 400 gr
1 head cabbage
potatoes-5-6
2 carrots
onions-2 PCs
4 cloves garlic
apples-3 PCs
beet 2 PCs
3 tablespoons tomato paste
Apple vinegar 2 tablespoons
sugar, 2 tbsp
Bay leaf 2 PCs
salt,pepper


Pork and veal put in a saucepan with water and bring to a boil. Reduce heat and cook about 1.5 hours. Cut cabbage and add to the meat together with a Bay leaf. Cook for about 15 minutes, add the chopped potatoes and cook for about 15-20 minutes then add the sauce. For it: fry chopped onions in oil with garlic until golden brown, then add the chopped carrot and fry for 5 minutes Then add the grated beets , finely chopped apples , apple vinegar, sugar,tomato paste, salt and pepper. Simmer for 5-7 minutes And add it all into the broth. Preparing for about 5-10min. Bon appetite !