Fill the saucepan with water (about 3,5 liters in 4-liter saucepan) and heat.
While heating the water, start to peel potatoes, carrots, onion, beetroot.
When the water starts to boil - add cut potatoes.
Chop onion and fry it separately in the veg oil in the frying-pan, just 5-7 minutes on low heat til it turns a golden colour.
Carrots and beetroot should be grated and added to the frying-pan, after 4-5 minutes add to the frying-pan tomato (the frying pan should be big).
Add salt and spices. This semi-prepared dish in the frying-pan is called "zazharka". Stir this mixture 3-5 minutes, then add to the saucepan, where potatoes should now be ready.
Cut cabbage and leek, and add the saucepan.
After 10 minutes of boiling start to taste it - if the cabbage is ready, Borshch is ready.
Add parsley, cover the saucepan with lid, turn off the gas and let it stand for 5 minutes. Then enjoy your meal!
- Recipe courtesy of the Pusanova sisters, Olga and Inna.

For a 4 liter saucepan you need:
5-6 medium potatoes
1-2 medium carrots
1 big onion
1 medium beetroot
1/3 of medium cabbage
1 tin of tomatoes
fresh leek
fresh parsley
Spices to taste: black pepper, 1 dried bay leaf, dried garlic and/or fresh