Ingredients: medium head of cabbage, 2 carrots, 2 Baku tomatoes, onion, 1 large or 2 small beets, bell pepper, 2 tablespoons of tomato paste, 400 gr. potatoes, lemon, dill or parsley, salt, peppercorns, bay leaf.
Preparation:
Chop the onions, carrots, peppers and tomatoes into small pieces. Simmer chopped vegetables in a skillet over low heat for 10-15 minutes. Put potatoes, bay leaves, peppercorns and chopped cabbage a little later in hot water. In a frying pan with vegetables, add pre-cooked beets, chopped on a grater, mix, add 5 tablespoons of broth and 2 tablespoons of tomato paste. Simmer everything together for 5-10 minutes. Pour the lemon juice over the contents of the skillet and transfer to the saucepan. Bring to a boil and season with salt to taste. Add finely chopped greens already on the plate. I love this borsch more even a day or two after cooking.