Ingredients
2-3 (100 g) carrots
1/2 head (25 g) celery
1 handful (250 g) green beans
1/4 cabbage
2-3 (150 g ) potatoes
Chapter 1 (50 g) onion
5 tbsp (50 ml) vegetable oil
1 tbsp (10 g) flour
1 tsp (5 g) red pepper
2 (100 g) tomatoes
Chapter 1 (80 g ) beetroot
1/2 cup (100 g) yogurt
1 egg
100 g cheese
salt
Method
In boiling salted water placed carrots and celery, diced, and cabbage, chopped. Them after the tender, add potatoes, diced, and green beans, cut into small pieces. Separately boiled red beets, peeled and diced. Onions, finely chopped, stew in the oil until soft, then add the flour alternately, red pepper and tomatoes, chopped or grated. The mixture was added to the boiling vegetable soup and then boiled for 30 minutes. Finally added beet. Remove from heat thicken soup with beaten egg in yogurt. Serve as each portion is placed in a little grated cheese.
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