Vegetable soup.

Description

Lenten borscht with roasted vegetables and beans. Delicious and very satisfying.

Ingredients

Beets

1 piece
Potatoes

3 piece
Carrots

1 piece
Water

2.5 l
Garlic

3 tooth
Onion

1 piece
Vegetable oil

4 Tbsp
Cabbage

250 g
Salt
Black pepper
Beans

1 can
Tomato

2 piece
Dill

0.5 coup

Cooking

Vegetables (beets, carrots, potatoes wash) - wrap individually in foil and bake in a hot oven for about 50 minutes.

Vegetables and rinse with cold water to clean. Beets grate on a coarse grater. Cut the potatoes into slices. Carrots cut into cubes.

Beans drain in a sieve, rinse with cold water.

Cabbage finely chop.

Peel and chop garlic and onion.

In a large saucepan heat vegetable oil, saute the onions with garlic, then add the cabbage and cook 10 minutes.

Pour boiling water, bring to a boil and cook the cabbage for 5-7 minutes. Put chopped vegetables, cook for 5 minutes, add the beans with the chopped tomatoes, salt, pepper, bring the soup until tender. Remove the soup from heat. Add the chopped greens. Bon appetit!

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