Vegetable borscht
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ingredients
1 liter of broth 1/4 pk cabbage 1 cup beetroot 3 pk potatoes 1 pk carrots 1 pk parsley 1 pk green pepper 2 pk onions 2 cloves garlic 3 tbsp tomato puree 1 tbsp vinegar 1 tbsp sugar 3 pk tomato to taste salt 1 tbsp ground red pepper
Soup
3 tbsp butter 3 tbsp plain flour
step
1. Chop the carrots, parsley, onion and peppers, pour in the masox broth, bring to the boil, add the sliced cabbage and diced potatoes. 2. Simmer briefly and thicken with a roux made from lard and flour. You can also add a teaspoon of ground paprika. Cook, stirring occasionally, for another 20 min. 3. At the end of cooking, add sliced tomatoes, grated garlic, tomato puree, chopped beetroot and season the soup with vinegar, sugar and salt if necessary. 4. The soup can be improved with sliced sausage and topped with sour cream.
