A method for cooking a red borsch, according to which the borsch is boiled on the basis of chicken bouillon, at first putting potato thereto, and fried vegetables are prepared separately. The fried vegetables are prepared of bulb onion, carrot, beet, fresh tomatoes. The ready fried vegetables are added into the bouillon with the potato boiled, after what white head cabbage, sweet pepper and salt and sugar are added thereto.
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