Preparation of Soldier’s Soup
The meat is cut into pieces, and the mature beans are soaked with 7-8 cups water and boiled (without salt) until tender. Then add to the cut into pieces green beans, potatoes, carrots, and diced celery root, cut into strips cabbage and salt.
In oil, stew the onion, chopped, stain it with the red pepper and add it to the broth. Finally, add the chopped peppers and tomatoes.
Boil the broth on low heat for 10 - 15 minutes. Serve sprinkled with chopped parsley and pepper.