Soup Bulgarian

Ingredients:

150 g cabbage

2-3 PCs potatoes

1 PCs beets , eggplant, tomatoes, peppers -

1/2 PCs carrots , parsley root -

1 PCs onions

1 tbsp. tomato puree

1 tsp. vinegar 3%

1/2 tsp. sugar

1 tsp. flour
what kind of flour should I choose? we'll show

2 tbsp. melted butter

1/2 glass the broth of the meat - 5

4 tbsp. sour cream

dill

salt

Beets cut into strips, put into parts oil with tomato puree and vinegar. Carrots, parsley root and onion cut into strips and fry in butter.

Potatoes and eggplant cut into slices, pour boiling broth, bring to a boil. Add the shredded cabbage, again bring to a boil, put stewed beets, fried spices and onions, sliced pepper and tomatoes and cook for 5-7 minutes.

At the end of cooking, add the dissolved part of the broth passerovannuyu flour, sugar, salt.

Served with sour cream, sprinkled with chopped parsley.