The recipe for this wonderful borscht I took from the book of TV presenter Ruslana Pysanka "Culinary temptations from Kievan Rus". The borscht turns out with a pleasant acidity and have handy after the holiday feast.
Beets, carrots, onions (celery) saute in sunflower oil. Simmer for 20 minutes.
While stew vegetables, peel potatoes, cut into cubes and throw in boiling water (I have chicken broth)
Cut the cabbage into strips. A little later lay chopped cabbage.
When cabbage and potatoes are cooked (give to boil), then add beets, onions, carrots.
Chopped spinach and sorrel put in the borscht and turn off the stove in a minute. The borscht turns red and tart. At the end I added a couple of crushed garlic cloves. Serve with sour cream, or eggs hard-boiled.