To start prepare our vegetables. Onions finely cut, carrots three on a coarse grater, pepper strips, cabbage shinkuem, potatoes cubes, tomatoes we scald, remove the skins, cut finely.

In a pan heat vegetable oil, drop in onion and stew for a bit, but not fry. Add carrots, simmer a little and then place bell pepper, peas and tomatoes, simmer another 5 minutes.

Pour water, about 1-1,5 liters, allow to boil and drop the cabbage and mushrooms. Sprinkle with salt, add spices.

When the soup starts boiling, add the potatoes (you can do without it, but my husband would not understand soup without potatoes). Cook until cooked potatoes. In the process determined by the density, if necessary dilute with boiling water. I melkonarezanny onion and mushroom spawn were given a thick, I diluted. At the end of the tasting, I felt a little acid from the tomato and I added tkemali sauce (you can substitute lemon juice). At the end of cooking add the greens, turn off heat and give the soup to stand for at least 2 hours.

Present soup served with sour cream and herbs. Bon appetit!