Soup with eggplant

Ingredients:

1/2 pcs. boiled beets

2 pcs. potato

1/2 pcs. eggplant

100 g cabbage

1/2 pcs. sweet pepper

1 pcs. tomato

1 pcs. parsley root

1 pcs. carrot

1 onions - head

1 Art. l. butter

3 glass meat broth

1/4 glass sour cream

ground black pepper, salt to taste

parsley

In the boiling broth to put the cabbage, cut into strips. After 5 minutes, add the peeled and sliced potatoes and eggplant and cook for 10 minutes.

Beets cut into strips, put in the soup together with peeled tomatoes, sweet pepper, cut into strips and saut in butter onions, carrots and parsley. Cook for another 5-7 minutes. Season with salt, pepper, bay leaf.

Served with sour cream and chopped herbs.