|2.||White cabbage||200 Column|
|4.||Dried mushrooms||50 Column|
|6.||Parsley (root)||20 Column|
|7.||Bulb onions||100 Column|
|9.||Tomato paste||100 Column|
|10.||Vinegar 9%||10 Column|
|12.||Melted fat||50 Column|
|13.||Bay leaf||2 PC.|
Boil pre-soaked beans until tender.
Rinse mushrooms, boil until tender and cut into strips.
Peel the potatoes, cut them into cubes, chop the cabbage. Fold in a pan, pour 3 liters. water and cook for 20 minutes.
Grate the carrots, chop the onion and parsley root finely, fry everything with fat (can be replaced with vegetable oil).
Grate the beets, stew until cooked, then add sugar, vinegar and tomato paste, keep on the fire for another 2 minutes ..
In the pot pan, add beans, mushrooms, onions with carrots and parsley, beets, bay leaves, season everything to taste and cook for 10 minutes.
Serve with sour cream and herbs.