Description
Drew attention to this recipe because in the light of the competition, he proved to be relevant, in the recipe is butter - but he turned out to be so delicious that it is impossible to break away from the plates. Just to clarify that the recipe is different enough from the site to post this recipe with a clear conscience.
Ingredients
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Beets
200 g
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Potatoes
250 g
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Eggplant
200 g
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Cabbage
300 g
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Pepper
50 g
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Tomato
250 g
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Carrots
100 g
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Roots
50 g
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Onion
100 g
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Butter
150 g
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Tomato paste
50 g
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Brew
150 ml
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Broth
3 l
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Salt
-
Black pepper
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Greens
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Garlic
Cooking
Cook the broth, strain. Meat cut from the bones and return to the pot.
While cooking the broth to prepare the foods. Wash vegetables and clean.
Beets clean, cut into strips and put it to stew in half the oil, adding tomato puree and beet kvass ready.
Meanwhile, chop the onion, carrot and celery to chop sticks. Pepper cut into noodles, tomatoes and potato slices. To chop the cabbage. Eggplant peeled, cut lengthwise into 4 pieces and then into slices.
In a deep saucepan melt the remaining butter.
Add the onion and fry until Golden brown.
Then add the carrots and celery and fry until almost ready. Set aside.
In the boiling broth to lay the potatoes, bring to boil,
add the cabbage and cook for 10 minutes.
Then add zazharku,
Add eggplant, bell pepper
And beets along with the resulting sauce. Season with salt to taste and cook after boiling for 5 minutes.
Add the tomatoes, season the soup with sugar, black pepper and bring to readiness.
Ready soup to fill with crushed garlic and allow to stand, covered.
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