How to cook
Peel the potatoes and cut them into pieces. Pour in 2 cups water, together with the spice mix and put them to boil. Mash the boiled potatoes, add chopped or shredded cabbage, carrot, onion, and red beetroots.
Add the olive oil and stew for about 15 minutes. Add a little tomato paste diluted in water and top up with 4 1/5 cups (1 liter) of hot water.
Leave the borscht to boil until done and season it with chopped parsley. Serve each portion of borscht with a spoon of sour cream.