Cooking Borscht • Vegetable Borscht with Eggplants

Ingredients

• Water – 8 cups
• 2 carrots
• 1 parsley root
• 1 big yellow onion
• 2-3 whole allspice
• Salt – 1 ½ teaspoon
• Beetroot – 9 oz
• Fresh green cabbage – 10 oz
• 2 medium potatoes
• 1 carrot
• 1 yellow onion
• 1 eggplant
• 2 green bell peppers
• 2 tomatoes
• Tomato puree – 2 tablespoons
• Vegetable oil – 2 tablespoons
• 3-4 peppercorns
• 2 bay leaves
• Salt – to taste
• Chopped dill and parsley greens