Soup with eggplant (2)

Ingredients:

5 glass vegetable broth

1 pcs. potato

100 g eggplant

100 g cabbage

1/2 pcs. sweet pepper

1 pcs. beet

100 g onion

1/2 pcs. carrot

2 Art. l. tomato puree

1 pcs. bay leaves

sugar - to taste

ground black pepper, salt to taste

Beets cut into strips, fry in butter with tomatoes, pour a little water and cook until tender.

In the boiling broth to put sliced potatoes and eggplant, bring it to a boil, add the shredded cabbage and julienned peppers and cook for 15-20 minutes.

Add stewed beet, browned onions and carrots, salt, sugar, pepper, bay leaf and cook for another 5-7 minutes.

When serving soup season with sour cream, sprinkle with chopped herbs.