Borsch Chernigov (2)

Ingredients:

1 l water

100 g cabbage

1/2 pcs. squash

1 pcs. beet

1 pcs. tomatoes

1 pcs. carrot

1 onions - head

1 pcs. apple

50 g Canned beans

1 Art. l. tomato puree

6 Art. l. vegetable oil

1 h. l. sugar

1 Art. l. vinegar of 3%

5 pcs. pepper black pepper

2 pcs. bay leaves

Salt to taste

Chop the beets into strips, slightly apart obzhartte oil, then add a little water, tomato paste, some vinegar, sugar and simmer until tender.

Onions, carrots, cabbage and zucchini cut into julienne, apples and tomatoes - slices.

Onions and carrots connect, saut in the remaining oil. Beans separate from fill.

In boiling salted water, place the cabbage and cook for 15-20 minutes, then add the beans, beets, onions, carrots, apples, zucchini, tomatoes and simmer for another 10 minutes. For 5 minutes until cooked, place bell pepper, bay leaf and pour the remaining vinegar.

When serving soup season with sour cream and sprinkle with chopped herbs.