Beetroot and cabbage soup on stew

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   Peel the beetroot, pass it through a copper grater. Pour a little water into a thick-walled saucepan, about 1/4 cup. Put the beetroot in boiling water, add vinegar so that the beetroot does not lose color and simmer for 15-20 minutes.

3. Step 3:

   

   Grate carrots, peel and chop onions. Fry the vegetables separately in vegetable oil.

4. Step 4:

   

   Pour water into a soup pot, put it on fire. Cut the cabbage. As soon as the water boils, throw the cabbage in there.

5. Step 5:

   

   Cut the potatoes into cubes and send them to the cabbage.

6. Step 6:

   

   Pour boiling water over the tomato, peel and cut into cubes.

7. Step 7:

   

   Remove the seeds from the pepper and chop into strips.

8. Step 8:

   

   Add pepper and tomatoes to the carrot and simmer.

10. Step 9:

    

    Mash the stew with a fork

11. Step 10:

    

    Try the potatoes as they become soft, send the stew into the soup

12. Step 11:

    

    Then send the beetroot. Bring to a boil again

13. Step 12:

    

    In the last turn, send the vegetable dressing to borscht.

14. Step 13:

    

    Finely chop the greens (dill, parsley, cilantro and green onions).

15. Step 14:

    

    Add some greens to the finished borscht, close the lid and let it brew for at least 30 minutes.

16. Step 15:

    

    Pour on plates and Bon appetit!