Ode - 800gbeef bones - 400gBeef - 100gham bone - 50gham - 100gsausages - 100gbeets - 100gcabbage - 100garomatic root - 80gtomato puree -60gflour - 30gbutter - 40gsour cream - 40gspices. To prepare the Borscht Moscow should: <span>From beef bones, meat and ham bones to cook soup. In broth lay julienne cabbage, lightly fried in oil roots (carrots, onions, parsley), salt, pepper, bay leaf and boil all. Beets cut into strips, fried in butter with tomato paste, add a little broth, sugar, vinegar and stew until tender. Separately, braised beets lay in broth with cabbage, roasted seasoned flour and bring to a boil. Before serving in the soup put sliced beef, ham, cut into slices boiled sausage, sour cream and fresh herbs.</span>
I usually get up at 8 o'clock in the morning. I clean my teeth and do exercises at 8 30. I have breakfast and go to school. I usually have 5-6 lessons. The lessons end at 2 o'clock. At 2 30 I promise. After lunch I go for a walk and come home at 5:00. At 5 10 I have dinner. And from 6 to 8 o'clock I do my homework. After my homework I watch TV. At 10 o'clock I go to bed.