Description
I collect recipes soup is one of my Hobbies. Autumn - time of this delicious soup. It is very tasty and flavorful. Try. The recipe has been proofread by me in the magazine "the Deli." The site has a similar recipe, so my version.
Ingredients
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Broth
2 l
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Onion
2 piece
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Carrots
2 piece
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Beets
1 piece
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Cabbage
0.25 piece
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Potatoes
2 piece
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Pepper
1 piece
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Eggplant
1 piece
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Green beans
250 g
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Tomato
1 piece
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Tomato paste
180 g
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Bay leaf
3 piece
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Allspice
6 piece
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Roots
-
Vegetable oil
3 Tbsp
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Bacon
150 g
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Garlic
5 tooth
Cooking
Vegetables clean. Cut the onion into thin half-rings. Carrots three on a coarse grater. Cabbage and eggplant into large strips.
In a pan saute the carrots in 2 tbsp of vegetable oil for about 3 minutes, add the onions, saute another 2 minutes. Then add shredded peppers, chopped tomato and tomato paste. Cook about 3 minutes on low heat.
Three on a coarse grater beets and add to the pan, cook about 15 minutes.
Meanwhile, boil the broth, put to it 4 tbsp passerovannym vegetables and lay the cabbage. Cook under cover for about 7 minutes.
Potatoes cut into strips and add to the pot. After another 5 minutes add the eggplant. Cook for another 5 minutes.
Now run into the pan the browned vegetables and beans. On low heat cook for another 10 minutes.
Parsley root cut into small strips, greens chopped. Root fry in the remaining vegetable oil 1 tbsp and add along with greens in the soup. (I added dried parsley). Soup add salt, allspice, Bay leaf.
In a mortar and RUB the garlic and bacon. I only rubbed the garlic, because my family don't eat bacon. Remove our soup from heat and season with garlic and bacon. Cover with a lid and allow to infuse for 15-20 minutes.
Well, our fragrant and delicious soup is ready!!!
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