You will need:
- dried mushrooms;
- Cabbage - 200 g;
- potatoes - 200 g;
- beet - 300 g;
- Tomato paste - 1 tbsp. the spoon;
- carrots - 1 pc;
- onion - 1 pc;
- salt, pepper to taste;
- greens, parsley root;
- Vinegar - 1 tbsp. the spoon;
- Bay leaf - 2 pcs.
First weld the mushroom broth. Dried mushrooms can be soaked in advance if they are very dry. Put mushrooms in cold water, add half the bulbs, wash the bulb, but do not shoot the husk, it will give a broth a pleasant shade; Half of carrot, chopped straw, and cook for an hour.
I rub the beets on a coarse grater, put it in a saucepan, add tomato paste, greens, parsley root, salt and vinegar, in about 15 minutes.
When the broth is ready, put in it chopped with straw cabbage and cook together with a stewed beet another 10 minutes, now the potatoes are cut into cubes - and another 10 minutes.
While borscht is boosted, we will make a roaster: on the vegetable oil, fry a finely chopped onion and carrots, grated on a large grater.
5 minutes before the end of the cooking, add grip, bay leaf and black pepper pepper into borscht.
Be sure to laugh under the lid for another 10 minutes. Serve with sour cream and fresh greens.
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