- Bulb - 1 piece
- Carrot - 1 piece
- Cabbage - 300 Grams
- Potatoes - 3 pieces
- Beans - 100 Grams
- Beet - 1 Piece
- Bulgarian pepper - 1 piece
- Champignons - 200 Grams
- Tomato - 2 pieces
- Garlic - 3 Teeth
- Salt, pepper - - To taste
- Parsley - - To taste
- Bay Leaf - 3 Pieces
Prepare the ingredients. Beans soak for several hours in water, pour out water, put the beans in a large saucepan, add water (about 3 liters) and cook until the beans are ready. Peel onion and finely chop. Carrots clean and rub on a medium grater. Cut a small cube of peppers. Peel potatoes and cut into small cubes. Peel the beetroot, grate it on a medium grater. Shred cabbage. Cut small plates into mushrooms. Tomatoes peel and grate. Finely chop parsley. Heat the frying pan with oil, fry onion for 2-3 minutes on medium heat. Add the carrots and pass together for another 3-4 minutes. Add onions and carrots to the soup. There also add potatoes. Cook for 10 minutes. Then add cabbage and bell pepper to the pan. Beet fry lightly in vegetable oil. After the cabbage, add beets to the pan, as well as salt, pepper and bay leaf. Cook for 5-7 minutes. Fry the mushrooms lightly with vegetable oil. Add fried mushrooms to borsch. Add the tomatoes to the pan, cook for another 10 minutes. After 10 minutes, squeeze garlic into the pan. Add parsley, remove the borsch from the fire and allow to stand under the lid for 10-20 minutes. Post borsch is ready!
Servings: 10