A cooling and refreshing soup better served cold. Reduced complexity , 50 minutes cooking time.


• 1 beet
• 1 parsley
• 2 medium carrots
• 2 potatoes
• 1 zucchini
• 1 small celery
• 1 handful of cabbage
• 2 red bell peppers
• 1 green onion
• 1 onion
• 1/2 dill
• 1/2 parsley
• 1/2 lovage
• 1 cup of mirabelle
• tomato paste
• sour cream

Step 1:
Cut the potatoes and zucchini in medium cubes, celery and 1/2 of beet have to be grated ( big holes grate ) and the rest of the beet has to be cut in medium cubes. Finely chop onions and peppers, fry the onion in oil, then add one by one the carrots, bell peppers , the celery and the grated beets.

Step 2:
Add boiling water ( 2 liters ) and the potatoes. After the vegetables are half boiled add the zucchini and the cabbage ​​thinly sliced. Separately boil the mirabelles in 1/2 liters of water.

Step 3:
Strain the juice of peel and seeds and add it to the end when the vegetables are boiled. Sprinkle half of the chopped herbs and put a little tomato paste dissolved in broth.

Step 4:
Boil it a few more times and when you take the pot off the heat add the rest of the greens.

Step 5:
Serve it cold with sour cream. For intense color grate the carrots and use bell peppers.
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