Borscht "Velvet"

We send the beans to cook in the same pan in which we will cook borscht.

We make a frying of finely chopped onions, carrots and beets. When the vegetables are fried, add a little water from the pan where the beans are boiled, paprika (I added a teaspoon of "petals"), pasta, a little salt and pepper. Simmer over low heat for another 3-4 minutes.

When the beans are cooked, add spices and potatoes.

After about five minutes, add the cabbage (cut into squares).

Cook the borscht for another 5-7 minutes and add the frying. Then we select a few ladles from the pan. Let cool a little and grind with a blender. The resulting mass is sent back to the pan.

We mix. We try. If there is little acid, add a little more paste. From boiling, cook borscht for a couple of minutes and remove from the stove.