Lenten soup-stew of vegetables - Recipe

Ingredients for vegetable soup-stew vegetables

2 tomatoes
2 small zucchini
1 Bulgarian pepper
4 potatoes
1 carrot
1 onion
parsley and dill
oil
3 bay leaves
1 teaspoon hops-suneli
1 teaspoon dried celery
1 tablespoon sugar
salt
2 tablespoons lemon juice

Preparation of vegetable soup-stew vegetables

All the vegetables cut into cubes.
Potatoes add water (1.5 liters) of salt and cook until done.
Meanwhile, boil potatoes: in vegetable oil to fry onions, add one by one, mixing - carrots, five minutes - zucchini, pepper. Stew for five minutes and add tomatoes.
Add lemon juice and sugar and simmer another 10 - 15 minutes.
Vegetables shift to potatoes, add herbs and spices, add salt to taste, cover and then on low heat for 5 minutes.
Optionally you can add other vegetables (broccoli, cauliflower, green beans, etc.)

Bon Appetit!