Broscht Style soup

Ingredients

• 470 ml Tomato, finely chopped
• 1.2 l Home made vegetable stock
• 2 tbsp Olive oil
• 1 pcs Onion, diced
• 1 pcs Sweet potatoes, peeled, cubed
• 1 pcs Beets, peeled, diced to small
• 2 pcs Celery stalk, finely chopped
• 1 pcs Large carrots, diced
• 470 ml Cabbage, thinly shredded
• 1 pcs Red bell pepper, diced
• 1 pcs Spring onions, chopped
• 2 tbsp Dill weed, fresh, chopped

Method

1. Bring a stock to a boil.
2. In a meantime, heat 1 tbsp olive oil in a skillet.
3. Add the onion and cook until tender.
4. Add the tomatoes and cook for 6-7 minutes.
5. Remove from a heat.
6. Add the potato, carrot, celery, beet, and prepared tomato to a stock.
7. While the veggies are simmering, heat the remaining oil.
8. Toss in the green onions, bell pepper, and cabbage.
9. Cook until the cabbage is tender and set aside in a separate bowl.
10. Once the potatoes are tender, remove half the potatoes and mash with a fork.
11. Combine the potatoes with cabbage, tomato mixture, and fresh chopped dill.
12. Stir the mashed potatoes mixture into the soup and simmer for 5 minutes additional.
13. Serve warm.