"Yalta" borsch

400 g cabbage

100 g butter
Which oil to choose? we'll show

4 sprigs of parsley

2 onions

2 beet

1 carrot

2 h. l. vinegar

2 glass kvass

? glass tomato puree

1 Art. l. salt

For the filling:

2 Art. l. butter

1 Art. l. flour

? glass sour cream

parsley

dill

Finely chop the onion, carrot and beet, put in a saucepan, add butter and vinegar, cover and simmer for 15-20 minutes on low heat, add 5-6 cups of water and kvass, salt, tomato sauce and coarsely chopped cabbage, cover and cook until the vegetables are soft.

Preparation of filling: combine butter with flour and sour cream, mix well.

Add dressing to the soup, give a little boil, then add in the "Yalta" soup chopped parsley.