A dish from the main menu of the cafe Kompot
Cabbage, onions, carrots, bell peppers and beets cut into thin strips, potatoes cut into cubes. Fry the onion and carrot in a pan until golden brown. Separately, fry the beets with tomato paste and vinegar.
Throw the chopped cabbage into the boiling broth, cook until half cooked, add the potatoes and cook for another 10-15 minutes, then add the onion-carrot roast and beets. At the end, add finely chopped garlic, salt and pepper to taste.
Serve with fried pork ribs. Boil the pork ribs first, and then fry in vegetable oil until tender. Sprinkle borsch on top with finely chopped herbs.