Number of servings - 4
Ingredients:
Broth - 5 cups
Tomatoes - 3-4 pcs. (skinned, seeded and diced) (Crushed Tomato)
Beets (small) - 2 pcs. (peeled and grated)
Carrot - 1 pc. (peeled and grated)
Sour cream - 2 tbsp
Olive oil - 4 tbsp
Parsley and dill - 4 tbsp (finely chopped)
Salt and ground black pepper to taste
Directions:
Combine tomatoes, beets, and carrot in a pan with olive oil and fry 3-4 minutes.
Pour the broth into saucepan, bring to boil, add vegetables and chopped greens, salt, and pepper to taste.
Cover the pot with a lid and put in a moderately heated oven for 15 minutes.
Pour cooked soup in bowls and garnish to taste.
Ready in: 25 minutes.
Combine tomatoes, beets, and carrot in a pan with olive oil and fry 3-4 minutes.
Pour the broth into saucepan, bring to boil, add vegetables and chopped greens, salt, and pepper to taste.
Cover the pot with a lid and put in a moderately heated oven for 15 minutes.
Pour cooked soup in bowls and garnish to taste.
Ready in: 25 minutes.