Ukrainian vegetarian borscht

1 serving


Wash the beets, peel, grate on a coarse grater and spray in oil. After that, pour water to half the level of beets, close with a lid and, stirring periodically, simmer over a low heat for 45 minutes. Then add the grated tomatoes and simmer for a further 10 minutes. Cut the onions into half rings, carrots into straws. Together, spray over low heat for 15 minutes. Pour the flour into a pan with the warmed oil and, stirring, sauté until light yellow, and then dilute with a little hot water. Transfer carrots and onions to a pan with stewed beets, add sugar, mix and simmer for 10 minutes. Cut the cabbage into straws, put in a saucepan, pour with water, bring to a boil and cook for 5 minutes. Then add the peeled and diced potatoes and cook for a further 10 minutes. After that, add stewed vegetables, tomato paste, peppers, boil, pour sautéed flour diluted with water, salt and cook over low heat until tender. Put the parsley greens in the finished dish.