Borscht without meat

Ingredients

Beetroot 1

Potatoes 2

Onion 1

Carrot 1

Tomato paste 1 tbsp

Cabbage 300 g

Salt to taste

Sugar 1/2 g

Sour cream to taste

Herbs to taste

Water 1500 ml

Wash and peel the beets, add them to boiling water, and cook until almost done. Then remove them. Once cool, grate them coarsely. Finely chop the onion and carrot and sauté in butter.

Add diced potatoes to the boiling beetroot broth. After 10 minutes, add the cabbage. When the cabbage is ready, add the onion and carrot. Then add the grated beets.

 Bring to a boil and add tomato paste, salt, and sugar to taste. When serving, season the borscht with sour cream and herbs.

Enjoy!