Nothing really new when cooking the soup to come up with anymore: beets, cabbage, potatoes-where do without them? But watching cooking shows and reading recipes, no-no and watch something new or unusual. As a result, home "brand" soup prirostaet new ingredients, becoming tastier and tastier) And Yes, I think the soup should be very thick, because he, like Solyanka of meat, goes beyond the usual soups and is, in my opinion, something of a cross between soups and second courses. To summarize, what stands out? 1) Onion vegetables only fat. 2) Tomatoes and peppers. 3) Brew, vinegar and sugar. 4) Mustard! PS the cooking Time are subject to existing broth.