Vegetables should be cleaned and rinsed in running water. Carrots and beets grate on medium grater. Finely chop the onion.

Pour oil into a heated pan. Saute the onion until Golden brown. Add the grated carrots. Simmer until soft carrots (about 10 minutes). Importantly, the vegetables were not roasted and were extinguished (!)

Beets, mix with tomato paste (or tomatoes) and cook together with onion carrot ground for 10-15 minutes, stirring occasionally. Remove the pan from the fire.

Shred the cabbage. Simmer, covered in a thick-walled dish for about 15 minutes, adding 3 tablespoons of water. Connect with vegetables.

Blank for borscht is ready. Let cool at room temperature. Storage blank must be packaged in plastic containers or plastic bags and put into the freezer. When cooking the soup in broth with potatoes added the billet, a little vinegar and sugar. Important: do not bring the broth to a boil with the workpiece, then the color will be rich! Save time - more hours in the preparation of soup! And if you make multiple servings, you'll save 5-7 hours of my life :)