Carrots and celery cut into strips, onion and crush the garlic. Cabbage finely chopped.
Slice the tomatoes and to extinguish to readiness.
Then wipe through a sieve to separate the skin and seeds.
In a frying pan heat a couple of tablespoons of vegetable oil and fry the onion until transparent.
Add the carrots and celery and fry them until soft for 3 minutes.
Potatoes cut into cubes.
Beets I had homemade canning, natural, without vinegar, a small jar, about 300 ml capacity.
In a pot pour 2.5-3 litres of meat broth or water and bring to boil. Sprinkle potatoes, bring to a boil, salt and cook on low heat for 10 minutes. Add the cabbage and cook after boiling another 5 minutes.
Then add the beets. And tomato puree, cook for another 5 minutes.
Add sugar, a couple of small pinches of lemon acid and 2-3 Laurel leaf, cooking until the vegetables are tender.
Turn off the heat, add the garlic, cover the pan with a lid and let the soup to infuse for 10 minutes.