Soup with prunes (2)

Ingredients:

1,5 l the meat broth

400 g beets

300 g cabbage

8 PCs prunes

100 g carrots

100 g onion

2 tbsp. tomato puree

2 tbsp. vegetable oil

1 tbsp. sugar

1 tbsp. vinegar 3%

80 g sour cream

5 PCs black pepper

salt

Beets cut into thin strips, lightly fry on the part of the butter, add the sugar, passerovannoy tomato puree, 1 Cup of broth, half vinegar and simmer until cooked beets.

Carrots and onions chop sticks, spasseruyte on the remaining oil.

Cabbage cut into pieces, put into the boiling broth, simmer for 10-15 minutes. Add stewed beets, fried vegetables and cook the soup until tender.

15 minutes before end of cooking add the sugar, salt, pepper and remaining vinegar.

Prunes boil. The broth, add in the soup, and prunes put in a bowl when serving. Serve the soup with sour cream, sprinkled with chopped parsley.