Clean my vegetables.

Put the saucepan on fire and pour oil (I pan with ceramic coating, so fry and cook from it). Three grated carrots and celery. Cut onion and put all simmer under a lid.

20 minutes later add beets (which are also rubbed on a grater) pepper, cut into strips. Cover with a lid and leave to stew for another 20 minutes.

Shinkuem cabbage. ATTENTION. It is important for those who remember the smell of the "canteen" of the soup. For example, I always loved that smell. In order to achieve this smell, we must add the cabbage and stew all together for another 20 minutes, stirring occasionally.

Add the chopped potato and Bay leaf. Pepper

Pour water (boiling water) and leave to stew for at least an hour on low heat.

We, in Moldova, there are kvass, which is made from bran by fermentation. It turns sour. We always add to the borscht. As I have not seen this brew anywhere else, then in return suggest you use the juice of half a lemon. Add the greens (I have lovage and parsley frozen), lemon juice and salt to taste. Wait, when will begin to boil, and turning off the stove, leave the lid on for half an hour. Bon appetit. Thank you