- Flow temperature:Hot dish
- Processing Type:Cooking
While the chicken broth is boiling, fry the beets, carrots and onions in sunflower oil, at the end pour out the vinegar, add sugar and then sweat in the pan for a couple of minutes. Salt the broth and shift the vegetables there. Cook for 15 minutes. Add the cabbage and potatoes. Fry the tomatoes and add, when the vegetables in the soup are ready, also add spices, bay leaf. Boil a couple of minutes and remove from heat. Season the soup with grated garlic and herbs. Serve with sour cream.