- broth - 5 Stacks (vegetable)
- potatoes - 1 piece
- eggplant - 100 Grams
- cabbage - 100 Grams
- sweet pepper - 1/2 Pieces
- beet - 1 piece
- onions - 100 Grams
- carrots - 1/2 Pieces
- Tomatoes - 2 Pieces
- bay leaf - 1 piece
- black pepper powder - - To taste
Tomatoes are scalded, after which they are cleaned and cut very finely. Pour them with water and simmer until then on a small fire until the mass becomes homogeneous. The mass is wiped through a sieve, after which it is boiled again until the mashed potatoes become thick. Beet shredded small straws, warmed in oil. Add tomato puree to it. Pour the ingredients with a little water, and then cook until ready. Boil the broth and send into it potatoes with aubergines, sliced. Bring to a boil and enter the shredded cabbage and sweet pepper, then cook for another 15-20 minutes. At the end, add beetroot, carrots with browned onions, pepper and bay leaf. Cook for 5 more minutes. When serving, season the borsch with sour cream and greens.
Servings: 6