Borscht with spinach and sorrel

Products for borscht with spinach and sorrel: 200 g beet, 50 g of sorrel, 100 g spinach, 250 g of potatoes, 20 g root of parsley, 40 g carrot, 40 g onion, 10 g flour, 10 ml of apple cider vinegar, 30 g cream , 20 g melted butter, 2 eggs, parsley, sweet bell pepper, 100 ml cream, salt, sugar, dill. 

To prepare borscht with sorrel spinach and beet chop sticks, sprinkle with cider vinegar, salt, add the broth and simmer until it becomes soft. Onions, carrots, parsley for borscht clean and chop sticks, lightly fry, add the dried flour, mix with beets and simmer another 8 - 10 minutes. 

Potatoes for borscht clean cut some large cubes, place in boiling broth or water and cook for 10 - 12 minutes. By the potatoes in the broth, add beet stew with vegetables and onions, spinach and sorrel, salt, sugar, allspice. Simmer soup until cooked. 

When applying to the table in the soup, place the sour cream, boiled eggs and parsley and dill.