A man in the kitchen is able not only to absorb food, but also to cook deliciously. I offer my own recipe for lean borscht.

The recipe for this borscht is able to debunk the myth that borscht must be meat. This tasty and fragrant borscht is not only for people who fast or are convinced vegetarians. It is prepared quickly, and as practice shows, it is eaten even faster.

We will cook for the whole family in a 5-liter saucepan so that you can pour an additional portion (everyone will want an addition).

Let's prepare the components:

- cabbage - 700-800 grams;

- beets - 1 pc, slightly larger than a chicken egg;

- carrots - 1pc, 150-200 grams;

- potatoes - 400-500 grams;

- onion - 2 pcs. medium size

- tomato or tomato juice - 0.7 l (I don’t use tomato paste in principle - the taste is not the same);

- bay leaf - 3 sheets;

- dill seeds - 1/3 teaspoon;

- garlic - 4 cloves;

- ground black pepper - 1/3 teaspoon;

- parsley - a tablespoon;

- sunflower oil (odorless - refined);

- salt - about a tablespoon.

We put a pan filled with 2/3 water on the stove.

While the water is heating, prepare the frying:

cut onion,

three carrots on a grater,

and beets.

Fry all these vegetables in a pan in a small amount of sunflower oil - about 10 minutes.

When the water boils, put the chopped potatoes into the pan.

After boiling water with potatoes, add the finished frying,

salt and tomato.

After 15 minutes, add chopped cabbage

and add some more sunflower oil. Leave the borsch to simmer for 10 minutes. Now add spices - bay leaf, dill seeds, finely chopped garlic, parsley and black pepper.

Ready lean borscht

it is advisable to eat after its natural cooling. During this time, the spices will give the borscht all its flavor.

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