What a blessed time it is - autumn! I love her. I like everything in autumn: gold and copper of plants, rain, bad weather... but most of all like the abundance of all kinds of vegetables. And how many delicious and healthy you can cook from them, without falling into excessive spending, as in winter or spring. And today we have soup... Rich, super vegetable, fragrant... A true autumn soup!
Cut the meat into slices, small potatoes, and carrots into small cubes, zucchini and eggplant cubes or large cubes, cabbage disassemble into florets, slice the leek into polyolefine.
Salt, pepper and fry the meat in a deep saucepan in vegetable oil until lightly Golden brown.
Put in pot.
In a frying pan add some more oil and put the potatoes.
Fry until half-cooked, add to the meat.
Top layers lay out the carrots.
Add leek and zucchini.
At the top pour tomatoes, cut into cubes or slices.
Pour hot water so that the contents of the pot was covered with a couple of cm (however, it depends on the density, what you want to get), salt.
Cover the pan and place in a hot oven for 1 hour.
Then gently remove the pot, try the potatoes on readiness. If not ready, return the pot to the oven for another half an hour, adding 2-3 Bay leaves.
Ready soup mix, bring to taste with salt and sugar, add chopped or skipped through the press garlic and let stand under the lid for 10 minutes.