Slice beet and stew it with tomato puree and beet kvass. At the same time brown sliced parsley, carrots and onions with flour. Add sliced cabbage and potatoes to bone broth and boil 10-15 minutes. Then add stewed beet, browned carrots and parsley, bay leaf, bayberry, salt and cook until ready. Infuse borsch for 30-40 minutes and then add thoroughly boiled beet kvass.
Bones - 100 g, beet - 100 g, cabbage - 100 g, potatoes - 80 g, carrots - 20 g, parsley root - 10 g, onions - 20 g, tomato puree - 15 g, flour - 5 g, melted butter - 10 g, sour cream - 15 g, beet kvass - 50 g, bay leaf, bayberry, salt, greens.
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