Cooking Borscht • Diet Borscht with Zucchini and Greens

Ingredients

• Water – 6 cups
• Beetroot with greens – 8 oz
• Fresh green cabbage – 7 oz
• 1 carrot
• 1 white onion
• ½ green bell pepper
• 1 celery stalk
• 1 zucchini
• Tomato puree – 5 tablespoons
• Vegetable oil – 2 tablespoons
• 5 peppercorns
• Salt – to taste
• You can use ¼ celery root instead of a celery stalk
• You can serve borscht and sprinkle with chopped celery greens, dill and green onions.