Compound:
- 2 medium beets
- 200 grams of cabbage
- 5 medium potatoes
- 1 can canned beans in tomato sauce
- 1 bell pepper (or ours from the garden)
- 1 carrot
- 1 onion
- 1 tomato
- 1 tablespoon tomato paste
- 3 garlic cloves
- vegetable oil for frying
- dried parsley and basil herbs
- fresh herbs for garnish
- salt and pepper to taste
Cooking:
- Peel beets, carrots and onions.
- Grate the beets and carrots, finely chop the onion.
- Peel potatoes and cut into small strips.
- Remove the insides from the pepper and cut into thin strips.
- Finely chop the cabbage.
- Cut the tomato into small cubes.
- Fry onion and carrot in vegetable oil, add tomato and tomato paste.
- Put all the prepared ingredients into a saucepan (or slow cooker): cabbage, potatoes, peppers, roast, herbs, salt and pepper to taste.
- Pour in water and cook for 20-25 minutes until tender.
- Skip the garlic in a garlic press and add to the finished borscht. Let it brew for 10-15 minutes.
- Before serving, decorate with fresh herbs and season to taste (if fasting, then with lean mayonnaise).
