Boil beetroots until they are ready. Peel them and cut into strips.Cook the beetroots and chopped carrot in mushroom stock for 10 to 15 minutes.
Cut the beet leaves and stems into pieces 2 to 3 cm long, chop tomatoes, potatoes, green onions, celery. Add all ingredients to the stock.
Cook until the vegetables are tender. Serve warm or cold with sour cream.
Your Cold Borsch is ready. Buon appetito!
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