Soup with cabbage, tomatoes and bell pepper

So, how to cook our delicious soup? A detailed and detailed recipe with a description of each step below:

To start, finely chop the cabbage with a knife or a special grater. Heat the olive oil and butter in a deep saucepan, then add the cabbage and cook over medium heat for 20 minutes, stirring occasionally so as not to burn.

Peel tomatoes, to make it easy to do, pour boiling water over them for 2 minutes, then drain the hot water and fill with cold water. The peel is removed from the tomato as from potatoes boiled in a uniform (or simply cut with a knife), grate the tomato into a saucepan or chop them with an immersion blender. Simmer over medium heat, stirring until all the liquid evaporates. Then add sugar and pepper (1/2 tsp.).

Peel and dice the onion. Heat olive oil and butter in a frying pan, send half of the chopped onion (the other half of the onion, set aside for now, it will come in handy later), fry over medium heat until golden brown, stirring. Add minced meat (choose minced meat to your taste, depending on the preference of meat, I chose a mixture of pork and beef in a ratio of 1:1), ground black pepper (1/2 tsp), salt (1/3 tsp). Cook the contents of the pan stirring over medium heat for 20 minutes.

Peel the bell peppers from the seeds, wash and peel the carrots, then cut both ingredients into cubes.
In a saucepan filled with 3 liters of water, add fried minced meat with onions, carrots, bell peppers, and the remaining onion. Bring to a boil, cook for 20 minutes
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Pour the contents of a saucepan with minced meat, onions, carrots and pepper into a saucepan with cabbage (from the previous step), put on fire and cook for 5 minutes.

Wash and chop the parsley (chop) with a knife, add to the soup pot, squeeze out lemon juice, add salt (1 tsp), pepper (1/3 tsp), mix, cover. Leave to boil again for 2 minutes.