Put it on the stove a pan and put in meat, pour cold water and cook the broth. If approached traditionally, this soup is brewed with a rooster (or chicken soup) or a goose (for daily menu a little expensive). But my family is in the poultry broth prefers soups. For example, such [url=http://www.pova renok.ru/recipes/sho w/32541/]Soup "hen-Ryaba"[/url] Themselves preparing vegetables. Beets carefully brush my. Then cleanse the skin. The skin fill with cold water, add a large number of salt (I do 1 tbsp for a pot of soup) 1 tsp vinegar (lemon juice). Put on fire and bring to a boil, but not boil!!! Remove from heat and infuse.

Cut the beetroot into thin strips, sprinkle with salt (lightly), add vinegar 1 tsp (lemon juice), sprinkle with ground pepper, simmer in an open pan until soft. In the middle of sautéing, add the tomato.

Onions, carrots, parsley root cut into strips and saute in vegetable oil (butter).

30 minutes before end of cooking the soup put the potatoes in it and the cabbage, cut into strips.

15 minutes after this, put in the broth all fried vegetables:beets, onions, parsley (I dried). 5 minutes later the dumplings, Bay leaf, pepper sweet peas.

At this point, the soup should always be salted insufficiently. In the finished soup add the strained beet extract and crushed garlic (who loves bacon). Bring to a boil and remove from heat.

Give the soup to stand for 20-30 minutes. Separately apply makarasana greens and sour cream. BON APPETIT!!!