Diet borsch for weight loss

Borscht should be tasty, but devoid of meat broth, frying for borscht should be minimally subject to frying. Otherwise, it should be a complete meal.

Ingredients

• Beets - 1 Piece
• Potatoes - 4 Pieces
• Onions - 2 Pieces
• Carrots - 1 Piece
• Salt and Pepper - To taste
• Tomato paste - 4 Tbsp. spoons
• Water - 2 Liters
• Bulgarian pepper - 1 Piece
• Parsley and dill - 1 Bunch
• Sour cream 15% - 100 Grams
• Garlic - 1 Gram
• White cabbage - 200 Grams
• Bay leaf - 1 piece

Directions

1. Peel potatoes, cut into cubes. Pour boiling water over and cook for about 10 minutes over medium heat.
2. Chop the white cabbage into strips.
3. 5 minutes after boiling water with potatoes, add cabbage to the broth and cook. Now we cut vegetables for frying: onions, carrots, bell peppers.
4. Fry the onion in vegetable oil.
5. Add carrots, bell peppers. Fry for 5 minutes and add the grated beets. Simmer for 2-3 minutes.
6. Put tomato paste in a frying pan.
7. Pour in a glass of boiling water or broth from a saucepan and simmer over low heat until the water boils down.
8. When the cabbage is almost ready, add vegetable frying to the main broth. Add bay leaves. Cook until the beets are cooked. Add salt and pepper.
9. While the borscht is boiling, let's make a sour cream dressing. Place the sour cream in a bowl. Add garlic, squeezed through a press, and chopped herbs. Stir. The filling is ready. This dressing should be added to each plate, 1 tbsp. spoon, portioned.
10. Such a delicious and aromatic borscht is ready. There is nothing forbidden, but very tasty!