Soup with vegetables Recipe

Wash the pot well, cut it into portions and transfer it to the pot. Pour clean cold water into the pot, put it on the stove and bring it to a boil over high heat (don't forget to foam). Then reduce the heat to a minimum and cook the pot and potatoes. About 15 minutes after the start of cooking, add salt to the broth to taste. Peel the onions, cut them in half and put one half in the soup. Bring the soup to a boil again, reduce the heat and continue to cook for another 10 minutes.

While the botsler is cooking, prepare the carrots: peel them, cut them into thin rings and cut out the stars or flowers with a special piston. If you do not have such a piston, use any other shape (for example, a small shape of biscuits) or simply cut the carrots into rhombuses, triangles or squares. Put the carrots in the soup, from which you pre-remove half of the onion (you will not need it anymore).

Add peas (frozen, fresh or canned) to the soup. Bring the soup to a boil and simmer until all ingredients are fully cooked (about 10 minutes more over low heat). A minute before the end of cooking, add bay leaves, chopped dill and pepper to taste in the almost finished soup. Remove the pot from the stove. The soup with vegetables is ready! Serve deliciously.