Borsch with Strawberries

• Beetroot 150 g
• Carrots 40 g
• Onions 30

Wash and clean all the vegetables. Dice the potatoes and put into the water so that they do not discolour.

Cut the beetroots into thin strips, fry gently in vegetable oil, add a little vinegar, then sugar, salt and a little water. Simmer until the beetroot is cooked, approximately 15 minutes.

Separately, cut onions, carrots and parsley root into strips and fry in vegetable oil u