Lenten borscht with prunes

Peel the beetroot and carrot, and cut them into thin strips; cut the potato into cubes.

Chop the cabbage, peel the onion and slice it into half rings, and slice the garlic into thin pieces.

Heat the pan, pour in vegetable oil, and fry the onion, carrot, and garlic until golden.

Remove the roasted vegetables from the heat and transfer them to a separate container.

In the same pan, sauté the beetroot over medium heat for a couple of minutes.

Add sugar and vinegar, mix.

Fry until the vinegar is completely evaporated, add 100 ml of water, and simmer until the beets are soft.

Add sautéed vegetables and tomato paste to the prepared beetroot. Mix and simmer for another 7-10 minutes.

Boil water in a pot, add cabbage, and cook until half done.

Add potatoes and continue boiling at a medium simmer until the vegetables are tender.

Add the remaining vegetables, salt, pepper, and bay leaf. Boil at a gentle simmer for another 2-3 minutes.

Soak the prunes for 10 minutes, dry them, and cut into strips.

Chop dill and parsley finely.

Pour the borscht into bowls and add chopped greens and prunes to each.

Serve!