![](https://healthrecipe.ca/wp-content/uploads/2019/11/57803-krem_sup_iz_pecenyh_percev_s_syrom_200_ml_s_bulgurom_100_g_i_salat_iz_morskoj_kapusty_100_g1.jpg)
Preheat the oven to 200 ° C and bake the vegetables in the baking sleeve for 20 - 25 Minutes until soft. Pre-cut tomatoes into halves.
Leave the finished vegetables in the sleeve for 10 Minutes, so that the peel can be easily removed.
Peel vegetables from seeds and peels. Send to a blender along with butter, lemon juice, salt and pepper. If necessary, you can add a little water.
Crush feta and pumpkin seeds into a prepared soup, previously fried in a dry pan.
Boil bulgur until ready in salted water in a ratio of 1: 2. Add butter to the finished porridge.
Grate carrots on a coarse grater, combine with olives and sauerkraut. Season with oil and spices.
Serve porridge with coleslaw.
Ingredients
Directions
Preheat the oven to 200 ° C and bake the vegetables in the baking sleeve for 20 - 25 Minutes until soft. Pre-cut tomatoes into halves.
Leave the finished vegetables in the sleeve for 10 Minutes, so that the peel can be easily removed.
Peel vegetables from seeds and peels. Send to a blender along with butter, lemon juice, salt and pepper. If necessary, you can add a little water.
Crush feta and pumpkin seeds into a prepared soup, previously fried in a dry pan.
Boil bulgur until ready in salted water in a ratio of 1: 2. Add butter to the finished porridge.
Grate carrots on a coarse grater, combine with olives and sauerkraut. Season with oil and spices.
Serve porridge with coleslaw.