Borscht with cabbage and potatoes

Ingredients:

200 g beets

100 g cabbage

100 g potatoes

40 g carrots

40 g onion

800 g the meat broth - 2 1/2 l and

25 g tomato puree

2 tbsp. margarine

1 tsp. sugar

1 tbsp. vinegar 3%

salt

pepper

Bay leaf

Beet shred into strips, sprinkle with vinegar and fry on the part of the margarine. Add the sugar, tomato puree, a little broth and simmer 20 minutes.

Carrots and onions chop sticks and spasseruyte on the remaining margarine.

In the boiling broth put shredded cabbage, bring to the boil, add sliced in cubes potatoes and simmer for 15 minutes. Then type beets, fried vegetables, salt, spices and cook until tender, another 10 minutes.

Serve with sour cream.