Serves 4-5

Preparation time about 1 hour

The preparation method is really important when you cook vegetables. Well-known that vegetable is a great resource of vitamins and micro elements, but many of them are depleted during long cooking. So this cooking method is aimed to save as much vitamins in vegetables as possible by reducing cooking time. Also recommended cook with covered top. This meal is a combination of high- protein contained beef stock and full of vitamins, minerals and fibre different vegetables. It is a perfect combination for very nutritious dish.

Ingredients:

1.5 l beef stock,

2 tbsp sunflower oil,

1 small onion – diced,

1 carrot – cut in long pieces,

2 tbsp tomato ketchup or paste,

3 beetroots, 2 medium size– peeled and cubed, 1 small – grated)

2 potatoes – peeled, cubed,

200g Savoy or white cabbage – diced,

1 clove of garlic,

1 tbsp parsley – finely chopped,

1tbsp dill – chopped

1 bay leaf,

Black pepper- freshly crashed,

Salt

Method:

Take grated beetroot, place it in a bowl and add 200ml of boiled, hot water and allow standing to make an infusion. We will need this infusion to add colour to borsch, because beetroot loses its colour a bit during cooking process.

Heat the oil in a large frying pan, add onion, cook 2-3 minutes, then add the remained cubed beetroot and tomato ketchup, cook about 15 minutes until the beetroot become almost tender. After that add carrot and simmer 3 minutes.

Put potato and bay leaf in a boiling beef stock and cook on moderate heat about 5 -7 minutes. Then add the vegetables from frying pan and the cabbage, cook 3-5 minutes.

When borsch will be ready add the strained infusion of beetroot, parsley, dill and crashed garlic and allow standing several minutes. Served with sour cream, a dash of freshly crashed black pepper, wholegrain ray bread and butter.