Shred beet, salt it, add vinegar, mix, add fat from the broth, tomato puree, sugar, salt, vinegar and stew until ready. Brown on fat carrots, parsley and onions. Add sliced potatoes to boiling broth or water, bring to boil again,, add stewed beet, browned vegetables and cook borsch until ready. 5-10 minutes before ready add cut sorrel, spinach, spring onions and dress with white sauce and spices (bay leaf, pepper). Serve with sour cream and greens.
Beet - 60 g, potatoes - 100 g, carrots - 20 g, parsley - 5 g, onions - 10 g, spring onions - 15 g, sorrel - 50 g, spinach - 50 g, flour - 3 g, tomato puree - 15 g, margarine - 10 g, sugar - 3 g, 3% vinegar - 5 g, sour cream - 10 g, bay leaf, pepper, greens.
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