|Beetroot soup with pearl barley|
In the boiling water lower the diced potatoes, chopped cabbage, pearl rump. Cook for 25 minutes. Cut beets and carrots into thin slices and brown in oil, add finely chopped onions and tomato sauce. Passer, stirring frequently. In a borsch to throw a bay leaf, roots, greens, salt, pepper. Dip the borscht ingredients and cook for another 15 minutes, adding green peas. When the borsch is ready, add pounded garlic, cover immediately and remove from heat. Leave to stand for 30 minutes.
To serve borscht garlic buns.
1.5 liters of water, 3 potatoes 1/4 cabbage fork, 1/4 tbsp. pearl barley, 1 carrot, 1 large beet, 1 onion, 2 tbsp. spoons of green peas, 3 tbsp. spoons of tomato sauce, 3 pcs. bay leaf, roots, dried herbs, pepper, 2 cloves of garlic, salt.