| Borscht |
| Borsch with rhubarb |
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In the boiling water put shredded cabbage and sliced potatoes. 12-15 minutes after boiling, add beans with broth, chopped sweet pepper and borsch refueling, prepared from onion, carrots, beets, toasted, and then stewed with tomato puree and a little water and rhubarb juice. Boil 12-15 minutes, add pepper, bay leaf, salt. Serve with finely chopped dill and green onions.
300 g of white cabbage, 300 g of potatoes, 120 g of onions, 100 g of carrots, 60 g of sweet pepper, 80 g of beans, 150 g of rhubarb juice, 300 g of beet, 50 g of vegetable oil, 40 g of tomato puree, 20 g of green onions, dill. |