Summer Vegetable Borscht

1. 

onion 3.5 oz (100 g) • carrots 8.75 oz (250 g) • potatoes 8.75 oz (250 g) • zucchini 8.75 oz (250 g) • cole 7 oz (200 g) • cauliflower 7 oz (200 g)

Peel vegetables and wash them.

2. 

olive oil 2 tbsp

Finely chop onion and slightly cook it in oil. Cut carrot into rounds, add in the onion and stir.

3. 

salt 1 tsp • ground caraway 0.5 tsp

Add potatoes and zucchini cut into cubes to carrot, and finely chopped cauliflower with curly cabbage. Season with salt, add ground caraway and cook vegetables for 5 minutes while stirring frequently.

4. 

water 2.1 quart (2000 ml)

Pour in hot water and cook vegetables until soft (20 minutes).

5. 

sterilized tomatoes 14 oz (400 g)

Add in the cooked vegetables finely chopped sterilized tomatoes with juice from the can. Bring to the boil.

6. 

parsley leaves 1 tbsp

At the end, mix chopped parsley leaves in.