Summer Red Soup



  • Celery – 1 PC.;
  • Zucchini – 200 g
  • Tomatoes – 2 PCs,
  • Green onions – 60 g,
  • Carrots – 1 PC.,
  • Beets – 1 PC.;
  • Potatoes – 3pcs.



40 minutes

  1. A bunch of beets cut, separate the leaves and stems. Peeled beets cut into strips or slices and the stems were short sticks, and adding the carrots, put in a pot, pour boiling water or mushroom broth and cook for 10-15 minutes.
  2. Then put sliced and scalded the leaves of beets, peeled zucchini, tomatoes, potatoes, green onions, celery greens, salt, pepper, cloves, Bay leaf and cook soup until cooked.
  3. When applying to the table in the soup add sour cream, boiled milk or curdled milk.

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