Vegetarian borscht

1. Prepare the roast: put out the tomato paste with spices in oil, add finely chopped onions, grated beets and carrots, a little black pepper.

2. Then put the bay leaf, sugar and vinegar to the vegetables and simmer for 10 minutes.

3. Put the roast in a saucepan, where the diced potatoes have already been cooked in salt water.

4. Pour in the chopped cabbage, bring to a boil and immediately turn off.

5. When serving, add the chopped herbs.

• Beetroot – 400 gr.
• Carrots-100 gr.
• White cabbage – 1 kg.
• Onion – 150 gr.
• Potatoes-150 gr.
• Tomato paste – 1 tbsp.
• Dill – 15 gr.
• Sunflower oil – 1 tbsp.
• Bay leaf – 1 pc.
• Curry – 4 gr.
• Ground black pepper – 5 gr.
• Sugar – 2 tsp.
• Salt – 7 gr.
• Vinegar – 1 tbsp.
• Water – 3 l.