You will need
    • For vegetable soup with beet leaves:
    • 100 g of leaves of the beet;
    • 100 g white cabbage;
    • 100 g of green peas;
    • 3 potatoes;
    • 2 bulbs;
    • 2 carrots;
    • 1 liter of water;
    • 1 Bay leaf;
    • vegetable oil;
    • green onions;
    • dill;
    • sour cream;
    • black pepper;
    • salt.
    • For vegetable soup with beet leaves:
    • 250 g cauliflower;
    • 2 medium zucchini;
    • 250 g carrots;
    • 4 tomatoes;
    • 250-300 g of cream cheese;
    • 1 onions;
    • beet leaves;
    • large garlic cloves;
    • 2 tbsp. butter;
    • 1 Cup of milk;
    • sour cream;
    • 1/2 tsp ground spices (turmeric
    • coriander
    • Basil
    • parsley);
    • salt.
Vegetable soup with beet leaves
Wash the beet leaves and chop with white cabbage into strips. Very carefully with a brush wash the potatoes, peel, wash again and cut into cubes.
Carrots, onions, and tomatoes, washed, peel and slice into strips. Then sauté in a pan with vegetable oil.
Pour into the pan 2 liters of cold water, put on fire and boil. After boiling water put in it the potatoes and boil for 10 minutes.
Add sauteed vegetables (onions, carrots and tomatoes) and green peas. You can use canned peas (drain it first in a colander, let the liquid drain and put the peas in the pot with the vegetables) or frozen that you want to unfreeze, dropping 3 minutes in boiling water.
Then put in the soup with the beetroot leaves, cabbage, Bay leaf, season with ground pepper and salt. Cook vegetable soup for 10 minutes.
Wash, dry and finely cut the green onions and dill. Before serving, add the dish with the soup sour cream and sprinkle with chopped herbs.
Vegetable soup with beet leaves
Disassemble the cauliflower into florets, rinse well, dip in boiling water and cook for 20 minutes.
Then drain cauliflower in a colander. After the water has drained, transfer the florets to the pan with the melted butter and cook for about 15-20 minutes.
Wash, peel and cut into cubes zucchini the greatest. Add to cauliflower and cook vegetables together until tender. Make sure that they're not roasted, and stewed.
Put in a pan butter, melt it over low heat and fry the washed and chopped leeks, maroque, crushed garlic cloves and coriander.
Pour into a saucepan the milk, cover and simmer until the vegetables are soft.
Saute in separate pan with the addition of a small amount of salted water washed and sliced tomatoes with Basil.
Wash, finely chop the beet leaves and add to stewed tomatoes. Turn down the heat to low, cover and cook 15 minutes, stirring occasionally.
Put all the vegetables in a blender and chop. Add a little broth with turmeric and again mix well in a blender.
Boil in a saucepan water add chopped into small cubes of cream cheese, bring the soup to boil again. Put it in a blender, puree. Heat all until boiling and turn off the heat.
Add the ready vegetable soup finely chopped greens and sour cream.