Beet shred, add vinegar, vegetable oil, sugar, tomato puree and cook until ready with the addition of a small amount of water. Chopped carrots and onions cut into half rings are sliced with butter. In the boiling broth put the sliced potatoes, bring to a boil, lay the shredded cabbage and cook for 10-15 minutes, then add the stewed beets and the sliced vegetables. For 5-10 minutes. until the end of cooking in borscht is introduced passivated flour, diluted with broth or water, sweet pepper, salt, spices. Ready borscht before serving season with grated garlic.
For 2-3 portions: beet 120 g, fresh cabbage 80 g, potatoes 1 1/2 – 2 pcs, carrots 1/2 pc, parsley root 1/4 pcs, onion 1/2 pcs, garlic 1 clove, tomato puree 1 tbsp. spoon, wheat flour 1/2 tsp, vegetable oil 1 tbsp. spoon, sugar 1 teaspoon, 3% vinegar 2 teaspoons, sweet pepper 20 g, water 3 tbsp.