How to cook
Chop the cabbage and put it to boil in hot water until soft. Add the diced potatoes, parsley root and simmer until tender. In hot oil, fry the onion, then add the chopped beetroot, carrots, peppers and peas.
Cook them for 4 minutes and add 3 1/3 tbsp (50 ml) of hot water, boil until ready. Add the softened vegetables to the pot with cabbage and potatoes. Add spices and bring to a boil.
If necessary, top up with more hot water. Beat the yogurt/cream and borscht. Sprinkle with chopped parsley.