I collect borscht recipes, that's one of my hobbies. Autumn is the time of this delicious borscht. It is very tasty and fragrant. Try to cook. The recipe was read by me in the magazine "Deli". On site there is a similar recipe, so it s my option.
Vegetables to clean. Cut the onion into thin half rings. Carrots three on a coarse grater. Cabbage and eggplant cut into large strips.
On the pan fry carrots in 2 tbsp of vegetable oil for about 3 minutes, add the onions, fry another 2 minutes. After that, add chopped bell peppers, chopped tomatoes and tomato paste. Cook for about 3 minutes on low heat.
Rub on a coarse grater beets and add to the pan, cook about 15 minutes.
Meanwhile, boil the broth, put to it 4 tbsp of sauteed vegetables and lay the cabbage. Cook under the lid for 7 minutes.
Potatoes cut into strips and add to the pan. After another 5 minutes add the eggplant. Cook for another 5 minutes.
Now put into the pan the browned vegetables and beans. On low heat cook for another 10 minutes.
Parsley root cut into small strips, greens chopped. Root fry in the remaining vegetable oil 1 tbsp and add along with greens in the borscht. (I added dried parsley root). Salt borscht, add allspice, Bay leaf.
In a mortar grind garlic and lard. I only rubbed the garlic, because my family don't eat lard. We remove our borscht from the fire and season with garlic and lard. Cover with a lid and let it brew for 15-20 minutes.