Beet Soup - Borsch Recipe

Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.

Cook meat until done. Grate carrot, chop parsley roots and onion. Then blanch onion in oil until golden, after that add carrot, and parsley roots, then add tomato paste (or fresh tomatoes and paprika) to it and stew for 7 - 10 minutes. (use a frying pan) Put cubed potatoes in broth, bring to boil. Cook 15 - 20 minutes. Peeled and grated beet fry in oil (until golden). Add to broth sugar and vinegar, salt to taste. ( If you like, add fried until golden flour). Now add to broth all fried vegetables: onion, carrot, tomatoes, paprika, beet ... all! Cook several minutes. Five to ten minutes before the BORSCH is cooked, add: Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste. Serve with meat and sour cream.