Soup stewed in Ukrainian Forest

2,5 l beef broth

100 g fat smoked

5-6 peppers peas

3 tuber potatoes

3 cloves garlic

1 beets

1 head onions

1 carrots

1 Bank mushrooms white pickled (0,5 l)

1/2 Bank beans canned white

1/2 head cabbage

1 the beam dill and parsley

1 Bay leaf

3-4 tbsp. tomato paste

sour cream

pepper, salt

Wash and clean all vegetables.

Chop the beets, carrots and cabbage in thin strips, finely chop the bacon, cubes and chop the potatoes.

With mushrooms decant the liquid marinade to drain through cheesecloth.

To melt the fat in the pan, onion, carrot fry, put the beets, fry 3-4 minutes, pour the mushroom marinade (there should be about 150 ml), reduce heat, continue cooking 10 minutes under the lid, put the tomato paste and cook everything for another 5 minutes

Put the mushrooms in the broth, boil 5 minutes, add potatoes, cook for 10 minutes, add the cabbage and cook everything for another 3 minutes

Pour the soup from the pot into the pot, put the steamed vegetables, add the beans to taste with salt, cover the pot with a lid and put it in the oven, turn on the heating to 100-120 degrees, simmer the soup for one hour.

Finely chopped herbs, garlic put through a press.

Before serving the soup stewed in Ukrainian Forest seasoned with herbs, garlic and sour cream.