Monastic borsch with beans

Monastic borsch with beans

Ingredients

• 2 beets
• 2 tbsp. l. vegetable oil
• 2 tsp granulated sugar
• 1 tsp vinegar
• 1 onion
• 1 carrot
• 2 tbsp. l. tomato paste
• 1/2 head of cabbage
• 2 bay leaves
• 3 cloves of garlic
• 300 g canned beans
• dill for decoration
• salt, ground black pepper

Directions

1. Peel and grate the beets. Heat 1 table in a skillet. a spoonful of oil, put the beets, add sugar, pour in 150 ml of water, vinegar and simmer over very low heat for 25 minutes.
2. Chop the onion, grate the carrots on a coarse grater. In a saucepan, fry them in the remaining oil until golden brown, add the tomato paste and fry for 5 minutes. Then add 2.5 liters of water and cook for 5 minutes.
3. Peel the garlic and pass through a press. Cut the cabbage into strips, add to the pot with vegetables, put the bay leaf and cook for 10 minutes. Then add the stewed beets, canned beans, garlic, passed through a press, salt and pepper and bring to a boil.
4. Pour borscht into plates, put dill in each and serve.