Borscht Moscow Style

Cut the carrot, onion, bell pepper, beetroot, and cabbage into thin strips. Chop the garlic finely. Sauté the onion, carrot, and pepper in vegetable oil.

Fry the beetroot in butter, add vinegar, sugar, tomato paste and simmer until cooked.

Put the broth on medium heat and bring to a boil. Add the chopped cabbage and bring to a boil again. Then add the sautéed onions, carrots, and peppers.

Mix and add stewed beetroot, spices, and garlic.

Pour into plates and garnish with greens. Serve with sour cream.