Borsch green

Ingredients:

60 g beet

100 g potato

20 g carrot

5 g parsley root

10 g onion

15 g green onion

50 g spinach

50 g sorrel

3 g wheat flour
some flour to choose? we'll show

15 g tomato puree

600 g water or broth

20 g vegetable fat

3 g sugar

5 g vinegar of 3%

1-2 pcs. bay leaves

3-4 pcs. pepper

�Beets cut into strips, warm, adding half the norm oil, pour vinegar, a little broth, place the tomato puree, sugar and simmer until tender.

2. Carrots, parsley and onion, cut into strips, lightly fry in the remaining oil.

3. In the boiling broth or water, place potatoes, sliced, cook for 5-7 minutes. Add the stewed beets, roasted roots and onion, cook soup until cooked.

4. 5-10 minutes before end of cooking, put the soup in bay leaf, pepper, chopped spinach, green onions. Flour, spread a small amount of broth, pour in the soup.

5. Serve the soup with sour cream, sprinkle with chopped herbs.