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Consider the stairs. Walk up the stairs to where you live or work instead of using the elevator. While this will be difficult to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. If you do work on a extremely high floor, why not get off the elevator a couple of floors earlier and walk the rest of the way? So many people pick the elevator over hiking even a single flight of stairs. Even if you only have just one flight to climb, climbing along it during the day is a great way to get additional exercise.

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We hope you got benefit from reading it, now let’s go back to russian borsch recipe. To cook russian borsch you need 11 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to make Russian Borsch:

1. Get 600 grams pork/beef
2. Get 2 onions
3. Provide 1 bay leaf
4. Use 2 carrots
5. You need 3 beet roots
6. Take 2 tomatoes/or paste
7. Take 1 lemon (small)
8. You need 2 potatoes
9. Provide 300 grams cabbage
10. Provide 1 sour cream
11. Prepare 3 black pepper corns

Instructions to make Russian Borsch:

1. >>> Part 1 - Broth
2. Cut 1 carrot and half of an onion to large pieces
3. Fill 3/4 of a deep pot with water. set to boil.
4. Add meat, carrot, onion, 1 bay leaf, 3 black pepper corns
5. Keep boiling for 1hr (pork) or 2-3hrs (beef). Make sure that water is always covering the meat.
6. >>> Part 2 - stuffing (15-20min)
7. Grind 1 carrot, 2-3 beat roots. Cut 1 onion. Cut 1-2 small tomatoes or prepare a tomato paste
8. Grease a pan with butter, start frying onion, then add carrot and beets.
9. Squeeze half of a lemon (will save the red color of the soup)
10. Add tomatoes or tomato paste. Stop frying
11. >>> Part 3
12. Remove pepper, carrot and the onion from the broth
13. Get the meat out and let it cool a little
14. Peel and cut 2 potatoes, cut cabbage
15. Cut the meat. put it back to the broth.
16. Put cabbage and potatoes to the broth. add salt and pepper
17. Keep boiling for 15 min. add stuffing and keep boiling for 10 min
18. Serve with a tbsp of sour cream and black bread

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