Description
For lunch and for the soul the soup is so good! Here is an unusual recipe, sorrel in the soup - not a secret! But I want to offer you and cabbage to put! Tasty, very flavorful! Treat family nicely! To your health! Be glad, if the interest is there to a dish!
Ingredients
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Broth
2 l
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Cabbage
400 g
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Carrots
1 piece
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Onion
2 piece
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Potatoes
2 piece
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Tomato
1 piece
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Sorrel
2 coup
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Greens
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Spices
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Chicken egg
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Sour cream
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Vegetable oil
Cooking
Products. The amount according to your desire
Boil the broth, peeled potatoes cut into 2 parts, add to the broth at the end of cooking the meat (10 minutes) (if you have finished the broth, then bring it to boil and put the potatoes, cook until soft)
We cut the onions, lightly fry it in vegetable oil, then add carrots, simmer under a lid until almost cooked, but do not fry much.
Slice the tomato. You can pre-release from the skin, rinsing it with boiling water.
Add in zazharku tomatoes and simmer until almost cooked under a lid on low heat (for young children just put out the vegetables with a small amount of water and oil)
Once until potatoes are cooked, take out and mash it with a fork. (Meat from the broth, too get the desire, you can then chop and return to soup, and can be submitted separately)
Shinkuem cabbage
Put the cabbage into the boiling broth, cook for 5 minutes
Add zazharku in the soup and cook until soft cabbage (don't forget the spices)
Cabbage cooks very quickly, 10-15 min. don't bring it to its full softness. Let it be with a light hrustenko.
Add the potatoes to the soup. You can at this stage add the Bay leaf (which I previously added)
Wash the sorrel, remove the stems
Chop sorrel and add to the soup
Bring the soup to boil, diminish the heat to low and tormented for 3-5 minutes. At the end add the greens
Our soup is ready. Served with boiled egg and sour cream.
Bon Appetit!
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