In boiling water put peeled whole beet, cook almost up to readiness. Finely cut onions and carrots stew in butter. Take out a beet and put potatoes cut by cubes in beet broth. In 10 minutes add cabbage when the cabbage will cook up to readiness, put onions and carrots. Rub boiled beet on a large grater and put in a saucepan. As soon as all will begin to boil, add a tomato paste, salt, sugar to taste. By serving fill a borsch with sour cream and greens.
For this dish you need:
Water - 1,5 l
Onions - 1 piece
Potatoes - 2 pieces
Tomato paste - 1 table spoon
Salt - 1 g
Sugar - 0,5 g
Sour cream - 10 g
Greens - 5 g
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