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In a large pot, heat sunflower oil over medium heat. Add chopped onions and sauté until translucent.
Add vegetables:
Add carrots, peppers, parsnip, celery, and potatoes to the pot. Stir well.
Pour water:
Add 4 liters of water, bay leaves, salt, and pepper. Bring to a boil.
Simmer:
Reduce heat and let simmer for about 30 minutes, until vegetables are tender.
Add tomato juice and noodles:
Stir in the tomato juice and noodles. Cook for another 7–10 minutes until noodles are soft.
Add acidity:
Stir in borscht or lemon juice to taste for a fresh, tangy flavor.
Finish and garnish:
Remove bay leaves, adjust seasoning if needed, and garnish with chopped parsley before serving.
Serving & Storage Tips
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