A great pasta dish for any occasion:
Peel the onions and cut them into eighths. Peel the carrots, rinse, cut into pieces. Clean and rinse peppers and peppers, also cut into pieces. Cook sparrows in boiling salted water until tender.
Heat oil in a saucepan, fry onions and tartar until crispy brown, season with salt and cayenne pepper. Add the rest of the vegetables, pour in vegetable soup and strained tomatoes, bring to the boil and cook for about 10 minutes with the lid on. Drain the sparrows, drain well, add to the soup and season the soup heartily repeatedly.
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