STEP 1

Mise-en-place: make the chicken broth first (takes appr. 1,5 hours).

STEP 2

Cut white cabbage into thin slices (half of the big one or whole medium one).

STEP 3

Grate carrots, beetroot.

STEP 4

Cut onion into thin slices.

STEP 5

Cut the potatoes but not into thin slices.

STEP 6

Let the onion simmer on a low heat, after it became of golden colour add grated carrots, and let it simmer altogether for 5 minutes, then add grated beetroot and wait for another 5 minutes.

STEP 7

Add salt, tomato paste and mix well and leave it simmering on a low heat appr. 20 minutes.

STEP 8

Cooking: when the broth is ready, add potatoes and boil them 20 minutes.

STEP 9

When the potatoes are ready add slices white cabbage and let it simmer for 10 minutes.

STEP 10

Add the vegetable tomato paste mixture to the broth with potatoes and white cabbage and let it simmer for another 10 minutes.

STEP 11

Turn off the oven and let borsch rest for 15 minutes.

STEP 12

Enjoy.