- Dried mushrooms - 50 Grams
- Beet - 1 Piece
- Bow - 1 piece
- Potatoes - 2 pieces
- Carrot - 1 piece
- Vegetable oil - To taste (for frying)
- Tomato paste - 2 items. spoons
- Cabbage fresh, head - 1/4 Pieces
- Salt, pepper, bay leaf, garlic - To taste
1. Beforehand, rinse the mushrooms. Usually from the soak for the whole night. Wash and clean all vegetables. Beet cut into strips, carrots as well as beets, also cut into strips. Cut the potatoes into small cubes. Cut the onions into half rings. Cut cabbage in small slices. 2. Pour the saucepan with water to a boil. Water will need 3.5 liters. From the mushrooms pour the water and put them in a saucepan. Add salt and cook the mushrooms over medium heat. 3. Mushrooms cooked until soft. Now you can add potatoes. After 10 minutes, add cabbage and boil for another 10 minutes. 4. Prepare vegetable roast. For this, fry onion and carrots in a warmed vegetable oil and put in soup. 5. Fry the beet in the pan for a short while. Add tomato paste, fry a little more and add a little water. Stew beets for 15 minutes. Put the beetroot and tomato in the borsch. Add bay leaf, salt, pepper, garlic and greens. After 10 minutes borsch can be turned off and let it brew.
Servings: 8