Lenten Borscht - cooking recipe

Ingredients

3 qt. water
1 medium can beets, diced or sliced in thin strips
3 carrots
3 medium potatoes, diced
1 small head cabbage, shredded
1 medium can tomatoes
2 bay leaves
1/2 lb. fresh mushrooms, chopped
1 Tbsp. lemon or vinegar
1 medium onion
salt and pepper to taste
3 stalks celery, diced

Preparation

Add vegetables to boiling water.
Those vegetables which take longer to
cook should be added first and cooked for a while before adding the others.
Cook until tender.
In 4 tablespoons of oil, fry onion (diced) until lightly browned. Add 2 tablespoons of flour until it thickens.
Add to soup.
Cook for a few minutes longer.