Shred or coarsely chop the beetroot, carrots and onions. Heat oil on a skillet, place shredded vegetables there and cook on medium heat for 10-15 minutes stirring often. Add tomato puree and cook 5 more minutes.
Bring water to a boil and add cubed brussel sprouts and potatoes. Cook for 15 minutes. Then add fried vegetables, ground black pepper and salt. Boil for 5 minutes. Before turning the heat off, add chopped dill, parsley and butter.

You will need:

For borscht:

  • Water – 6 cups
  • Beetroot – 8 oz
  • Brussel sprouts – 16 oz
  • 2-3 medium potatoes
  • 1 carrot
  • 1 yellow onion
  • Tomato puree – 3 tablespoons
  • Vegetable oil – 3 tablespoons
  • Butter – 1 tablespoon
  • A pinch of ground black pepper
  • Chopped dill and parsley
  • Salt – to taste