Tomato soup with cheese, vegetables and wine

700 ml vegetable broth

100 ml white wine

100 g bacon

100 g grated cheese

50 g rice

1 Bank (1L) tomatoes in juice

2 tuber Potato

1 carrot

1 head onions

1 denticle garlic

1 stem celery

1 tablespoons balsamic vinegar

1 tablespoons tomato paste

1 tsp dried oregano

parsley

sugar (to taste)

pepper, salt

By small slice sliced bacon, chopped vegetables.

Vegetable oil in a pan to heat, fry the bacon, then pass on to a paper towel so that it absorbed the excess fat.

On the juice from the bacon fry the garlic and onion, then add the remaining vegetables, tomato paste, pepper and salt, put out.

For canned tomatoes pour wine, bring everything to a boil, then grind using a blender or rub through a sieve with juice, mixed with broth, add oregano, bring again to a boil, add the rice, add the chopped potatoes and vegetable zazharku, boil until tender potato and rice.

Before serving, season with tomato soup with cheese, vegetables and wine, sugar and vinegar, when applying sprinkle with grated cheese, garnish with bacon and parsley.