- Frying oil 1 tsp
- Onions 1 pc
- Carrots average 1 piece
- Celery roots 200 g
- Parsley roots 1 pc
- Parsnip roots 1 pc
- Bay leaves
- Greens are a small bunch
- Water 2.5 liters
- Potatoes 400 g
- Cabbage 250 g
- Onions average 2 pieces
- Garlic 3 tooth
- Beets 1 piece of medium size
- Carrots 2 pieces average
- Tomato paste 2 tbsp
- Frying oil
- Lemon juice
- Salt
- Pepper
- Sugar
- Stuffing Eat me at 1 pack
- Chopped parsley 2 tbsp
- Ground coriander 1/2 tsp
To prepare the broth, wash, peel and cut large pieces of vegetables. Heat a spoonful of oil in a saucepan and fry pieces of vegetables on it until fragrant and fried. Fill with water and cook over medium heat for at least 40 minutes. At the end add greens and bay leaves. Strain the broth.
To prepare the dressing, peel and grate the beets and carrots, chop the onion and garlic. Fry onions and garlic over medium heat, add beets and carrots, mix and fry until vegetables are soft. Add tomato paste and simmer for another 15 minutes. Add salt, sugar, pepper to taste, if necessary - lemon juice.
Prepare vegetables: peeled potatoes cut into cubes, cabbage cut.
To prepare the spinach layer, fry the chopped garlic, add the spinach and cook for another 3 minutes until the spinach is soft. Add 1 \ 4 cups of water and simmer for another 3-5 minutes, add salt and pepper.
Add the dressing and potatoes to the hot broth, cook the potatoes until semi-finished, then add the meatballs and cabbage, cook for another 20 minutes. Add salt and pepper to taste. If necessary, leave to infuse.
