- Vegetable oil - 100 Milliliters
- Chili pepper - 1/2 Pieces
- Pepper ground and salt - - To taste
- Garlic - 2 Teeth
- Squash - 1 piece
- Onions - 1 Piece
- Tomatoes - 2 pieces
- Beet - 2 pieces
- Cabbage - 200 Grams
- Potatoes - 500 Grams
- Carrot - 2 pieces
1. First of all, we clean and cut the carrots, slice the young cabbage thinly. That the dish did not turn out not useful and not tasty - the main thing is not to stop young vegetables at cooking. We throw cabbage and carrots into boiling water. 2. We clean and cut the potatoes. To reduce starch in potatoes, it is necessary to wash it well. Just boil the cabbage we add potatoes. Reduce fire and cook the roast. Peel and chop the onion into small pieces. We clean and finely cut straws or cubes the second carrot. In a colander we wash the beets. The water must drain. 3. Warm up the vegetable oil, pass the onions, add the beets and carrots with stew, stirring constantly for 5 minutes. After adding lemon juice, to close the beet's color, not letting it color other vegetables. 4. Now we need to wash the zucchini and cut it into large pieces. In the other frying pan pour in the oil, warm up, add zucchini, and on a small fire with the lid closed, stew for about 5 minutes. Stir all the time. 5. Now it is necessary to cut finely the greens, just chop garlic and chili. My tomatoes, let the water drain, and cut them into slices. Of course, you can cut and dice. 6. As soon as the potatoes grow soft add zucchini to borsch. There, too, roasted tomato greens carrots onions and garlic. Salt and leave in a small fire for about 2-3 minutes. The dish is ready.
Servings: 4