- water - 2.5 liters
- potatoes - 4 pieces
- cabbage - 200 grams
- parsley and dill greens - To taste
- garlic - 1 tooth
- vegetable oil - 5 st. spoons
- Salt and pepper - To taste
- beet - 1 piece (roast)
- carrots - 1 piece (roast)
- bulb - 1 piece (roast)
- Bulgarian pepper - 1 piece (roast)
- tomato - 3-4 pieces (or 2-3 tablespoons of tomato paste) roast)
Preparation: Potatoes, Bulgarian pepper and carrots cut into cubes. Finely chop the cabbage. Cut the beets into thin strips. Grind the onions and greens. Large rubbed tomatoes and discard skin. Prepare the roast. Heat the vegetable oil in a frying pan. Add the beets and fry for 4 minutes. Add onion and fry 1 minute. Add the carrots and fry for 4 minutes. Add the Bulgarian pepper and fry 1 minute. Add the tomato paste, stir and simmer for 5 minutes. Add 1 cup of hot water or vegetable broth, cover and cook over low heat for 10 minutes. In a saucepan bring the salted water to a boil and add the potatoes. Cook for 10 minutes, then add the cabbage and cook for 5 minutes. Add the roast and cook for 2-3 minutes. Season with salt and pepper if necessary. Add greens and chopped garlic. Turn off the heat and leave the soup to stand under the lid for 15 minutes.
Servings: 6