Red borscht

Components:

50 g dried mushrooms

1 the celery root and parsley

800 g beet

3 l water

1 onion

3 tbsp. vegetable oil

4 tbsp. 9% vinegar

1 carrot

4 tbsp. sugar

salt, pepper, parsley

Buriak, wash and boil in their skins, cool and cut into strips. Onions should be cut into cubes, and then fry until Golden brown, add grated on a coarse grater celery and parsley and simmer until cooked. Mushrooms soak for 3-4 hours in cold water, wash, pour 3 liters of fresh water, add salt and cook for 25 minutes, add sliced carrots, and after 10 minutes of steamed vegetables, vinegar, sugar beet and sugar. Cook for 5-7 minutes, then add pepper, serve, sprinkle with herbs.

Notes:

This soup can be served with ears.