The Lenten soup

What you need:

2 beet

2 PCs tomato

1 PCs carrots

1 onion - onion

potatoes

0,5 cabbage

2 garlic cloves

Bay leaf

salt

sugar, vinegar to taste

2 tbsp. vegetable oil

Beets, carrots, potatoes and onions wash, peel and cut into thin strips. Cabbage clean from the top of the leaves, rinse and finely chop. Scald the tomatoes with boiling water, peel and cut into cubes. Garlic peel and crush.

In a large saucepan, boil water, a little salt. Put the potatoes and the cabbage, put on a small fire.

Meanwhile, reheat in a pan with vegetable oil, put onion and carrot. Fry, stirring constantly, 5 minutes

Add to the pan half prepared beets, vinegar and sugar. Stir, reduce the heat to low and simmer for 10 minutes Remaining beets combine in a bowl, pour boiling water, add 1 tsp. of vinegar and let stand. (The resulting beet juice will be required at the end of cooking in order to make the color of the soup richer.

Add to the pan with the vegetable tomatoes, salt, pepper to taste, cover and simmer for another 20 minutes

Put the steamed vegetables in a pot with potatoes and cabbage. Add the Bay leaf. Increase the heat, bring to a boil, carefully remove with a slotted spoon foam.

Add in the soup garlic. Cover and immediately remove from heat. Allow to stand, covered for 10 minutes

To the color of the soup was more intense, add a few spoonfuls of cooked beet juice and stir.

The soup is served very hot. Sour cream served separately and garlic dumplings that you can bake in advance or be prepared simultaneously with the soup.