Borscht Mariupol style

Put the broth on the fire and add the coarsely chopped potatoes.

Grate the beetroot and carrot on a large grater. Heat a saucepan, pour in olive oil, add the root vegetables, and sauté over medium heat for 7 minutes. Blanch the tomatoes, remove the skin, chop coarsely, add to the saucepan, and cook everything together for another 5 minutes.

Remove the stems and white membranes from the pepper, cut into 1 cm squares. Roll 4 cabbage leaves into a cigar and cut into strips 3-5 mm wide.

Add all the vegetables to the pot and boil for 25-30 minutes.

Taste with salt and pepper and add if necessary. If acidity is lacking, add table vinegar — but no more than 2 tablespoons.

Add the flour roasted in a dry pan until golden brown.

Add grated horseradish and garlic, crushed with the flat side of a knife. Cook for another 10 minutes.

Leave for 30 minutes. Serve with cilantro and maximum fat sour cream.