| Borscht |
| Borsch with beets and nettles |
|
Beets, carrots, onions shred straw, add vegetable oil, beetroot vinegar, pour a little water and stew for 5-6 minutes. To the vegetables add the remaining water, chopped nettle, salt, ground pepper and bring borsch to boil.
500 g of beet, 100 g of carrot, 200 g of nettle, 100 g of onion, 40 g of vegetable oil, 1.4 liters of water, 20 dill, 40 ml of beetroot vinegar, ground pepper, salt to taste. |