The Lenten soup with pickled peppers

5-6 potatoes

3 carrots

3 garlic cloves

2 onions

2 parsley root

2 Bay leaves

1 pod of sweet pickled pepper

3 tbsp. lemon juice

2 tbsp. tomato juice

parsley

vegetable oil

salt

All the vegetables wash, peel and finely chop the garlic and onion, mugs chop parsley root and carrots, cubes, slice the potatoes.

Saut the onion in oil, add the garlic, carrots and parsley, put 3-5 min mix.

Put the vegetables in the pan, pour 2 liters of water, add the marinated peppers, sliced into strips, cook for 15-20 minutes, pour the tomato and lemon juice, salt, boil for 3 minutes

Serve the soup with lean marinated peppers, sprinkled with herbs.