It is possible to cook such borsch both with fresh, and with sauerkraut. In a boiling broth put cabbage, cook 15 minutes, add a stewed beet, roots, onions, then cook 7-10 minutes more, put in dissolved by a broth roasted flour , spices, sugar and salt.
By serving you can tint borsch with a beet potion. To cook it chop a part of beet, fill in with hot water (2:1), add vinegar, boil it and draw 30 minutes.
For this dish you need:
Beet - 100 g
Cabbage - 60 g
Carrots - 20 g
Parsley root - 5 g
Onions - 20 g
Tomato-mash - 15 g
Flour - 5 g
Lard - 10 g
Sour cream - 10 g
Sugar - 5 g
Vinegar (3%) - 10 g
Laurel, pepper, salt
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