Description
I love Scotland and I love the dishes of this cuisine: simple, hearty and very tasty. Of course, I would say that this cabbage soup with porridge, but the original name decided to leave.
Ingredients
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Oat flakes
0.5 cup
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Carrots
1 piece
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Onion
1 piece
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Cabbage
0.5 plug
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Broth
800 ml
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Tomatoes in own juice
430 g
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Cumin
1 tsp
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Sugar
0.5 tsp
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Sunflower oil
1 Tbsp
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Bay leaf
2 piece
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Salt
0.5 tsp
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Black pepper
Cooking
Onion cut into small cubes, carrots grate on a coarse grater.
Shred cabbage not very large.
In skillet over medium heat, heat oil, add onions and sugar. Fry onions until transparent, then add carrots, mix well. Cover and simmer until vegetables allowed juice. It will take about 10 minutes.
Then add the cabbage, stir and simmer for another 8-10 minutes.
In the boiling broth (amount of broth adjust at their discretion, I added more than a liter) to throw the vegetables, Bay leaf, tomatoes (with them it is necessary to first remove the peel and chop), oatmeal, salt and pepper.
Cook for about 30 minutes until the vegetables are tender. Cover to cover is not necessary.
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