Summer borscht with young vegetables

As a liquid for borscht, you can take broth, i.e. pre-boil the meat, or you can cook on the water. It all depends on your desire and the completeness of the refrigerator.

Boil water or broth on fire, meanwhile, start peeling and chopping vegetables.

Wash beets, carrots, onions, peppers, peel and cut into strips.

Peel potatoes and cut into cubes.

Cut cabbage into strips.

Peel the onion and cut into strips.

Put chopped beetroot into boiling water, add bay leaf, 1-2 cloves, allspice and black peppercorns.

When the beets boil, reduce the heat and boil for 2-3 minutes.

Add carrots, onions, potatoes to the beets, let it boil over high heat, reduce heat and cook for another 10 minutes.

Add cabbage to vegetables, let it boil, add pepper and boil for 5 minutes.

While the vegetables are cooking, wash and grate the tomatoes, chop the greens, peel the garlic, crush the teeth with the flat side of the knife blade and chop finely.

Add tomatoes to vegetables, salt, pepper with black ground pepper, add oil and let boil, boil for 3-5 minutes.

Add chopped garlic and chopped greens to borscht, mix and remove from heat. Let stand for 10-20 minutes before serving.