Cooking time: 45 min.
Servings: 4

INGREDIENTS

Potato
Onion
Cabbage (fresh or pickled)
Carrot
Beet
Salt. pepper, garlic, herbs – dill and parsley, in addition paprika and hot pepper (to taste)
A little sugar
tomato paste

HOW TO COOK

Boil water in a saucepan (how much, you decide for yourself, i.e. based on the calculation of servings).

Wash and peel the potatoes, leave one potato whole, cut the rest. Peel one onion and chop finely. Drop into boiling water. Boil for about 15-20 min.

Finely chop the cabbage (I took sauerkraut – it tastes better), but you can also fresh or in half … Peel and cut one onion. All in a saucepan and cook for another 15 minutes.

In the meantime, peel and grate 1 carrot and 1 beetroot. Peel and finely chop 2 onions. Fry on subs. odorless oil carrots with onions (1 pc.), when everything is fried, add a little plum. butter, sugar and tomato paste (a few tablespoons – to taste).

Separately (!) Fry the beets.

Now take out the whole potato and mash with a fork.

Send beets and onions to the borscht (you didn’t fry it, it was waiting in the wings!), Boil for 5-10 minutes.

Then add frying, salt, pepper and other actions to improve the taste … Cook for another 3-5 minutes.

And at the end “under the lid” (i.e. without boiling) I added finely chopped greens, a couple of cloves of garlic (largely chopped), hot pepper and green bell pepper in small cubes.

Serve naturally with sour cream!

Trust me, it’s delicious!