Borscht with Crucian Carp

A bean recipe for every taste:

Borscht s karasjami – borscht with crucian carrots.

Prepare a hearty vegetable soup. Make the mushrooms and the beans (optionally bean seeds or bean pods) separately. Clean, acidify and season the crucian carrots with salt, dust them with flour and fry them in vegetable oil on both sides. Remove the roots from the vegetable soup, add the mushrooms and beans, peel 3 to 4 potatoes and add them to the soup. Grate a beet and steam the beetroot grate in vegetable oil until soft and add to the soup. Add some vinegar and salt and finish the soup, at the end add the crucian carrots, a few olives. Prepare a roux with flour and vegetable oil and stir it into the soup. Pour the soup on the plate and sprinkle with chopped parsley.

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