This borsch can be cooked on potato and vegetables broth. Slice beet and vegetables, cut grafts into pieces 2-3 cm big and brown with fat 10-15 minutes in a stewpot. Mince washed beet plant tops. Slice vegetable marrows and potatoes. Add browned vegetables and into boiling broth, bring it to boil again, add beet plant tops and potatoes and boil 15-20 minutes. 8-10 minutes before ready add shredded boiled mushrooms, vegetable marrows, tomatoes, spices, salt. Serve with sour cream and greens.
Dried edible boletus - 10 g, young beet with plant tops - 100 g, potatoes - 40 g, carrots - 20 g, parsley root - 10 g, leek - 20 g, fresh tomatoes - 40 g, vegetable marrows - 50 g, butter - 10 g, sour cream - 15 g, salt, spices, greens.
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