Gorgeous summer lean borscht is red to your table. Maximum Vegetables – Pure Health.

Summary

Ingredients

• Potatoes – 4 pcs.
• Water – 3 l
• Bulgarian pepper – 1 pc.
• Beets – 1 pc.
• Carrots – 2 pcs.
• Bulb onions – 2 pcs.
• Tomatoes – 4 pcs.
• White cabbage – 500 g
• Celery root to taste
• Flour – 2 tbsp
• Salt
• Spice

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Instructions

1. Cut the beets into strips.
2. Rub the carrots on a coarse grater, cut the potatoes into cubes.
3. Throw beets, carrots, onions, and potatoes into boiling water. Salt to taste.

   

4. While the vegetables are boiling, chop the cabbage. Cut bell pepper and celery into strips.
5. Add the remaining vegetables to the pot. Don’t forget the cabbage. Let it boil.
6. We rub fresh tomatoes. Will come in handy soon.
7. Fry the onions in vegetable oil, add a couple of tablespoons of flour to it, and then grate the tomatoes. Stir, remove from heat and add to borscht.

   

8. Add spices. Let the vegetables sweat for about ten minutes. Add parsley and dill to the borscht. Our lean red borscht is ready.