Beet Soup ("Postnii Borsch")

Name: Beet Soup
Yield: 6
Ingredients: 1 onion, peeled and diced; 1 small cabbage, chopped into 5 cm pieces; 3 medium carrots, peeled and sliced; 1 small turnip, peeled and sliced; 3 medium beets, peeled and sliced; 1 clove of garlic, minced; 2 sprigs of rosemary; 2 tablespoons of oil for frying; 6 cups of water; 1 cup of tomato extract; salt and pepper to taste

1
1 onion, peeled and diced
2
1 small cabbage, chopped into 5 cm pieces
3
3 medium carrots, peeled and sliced
4
1 small turnip, peeled and sliced
5
3 medium beets, peeled and sliced
6
1 clove of garlic, minced
7
2 sprigs of rosemary
8
2 tablespoons of oil for frying
9
6 cups of water
10
1 cup of tomato extract
11
salt and pepper to taste

Ingredients

1
1 onion, peeled and diced
2
1 small cabbage, chopped into 5 cm pieces
3
3 medium carrots, peeled and sliced
4
1 small turnip, peeled and sliced
5
3 medium beets, peeled and sliced
6
1 clove of garlic, minced
7
2 sprigs of rosemary
8
2 tablespoons of oil for frying
9
6 cups of water
10
1 cup of tomato extract
11
salt and pepper to taste

Directions

1
"Peel and chop the onion, cut the cabbage into 5 cm pieces, peel and slice the carrots, turnip, and beets"
2
"Peel and cut the potatoes into small cubes"
3
"Fry the carrot, turnip, beet, and onion in oil until slightly browned"
4
"Place in a pot with garlic and rosemary"
5
"Cover with 6 cups of water"
6
"Add cabbage, potato, tomato extract, salt, and pepper"
7
"Simmer slowly for about 1 hour or until the vegetables are tender"
8
"This is the beet soup served during Lent"
9
"Serve in 6 portions"