Description
A favorite soup of my son. He gave him the name in childhood. Once cooked, he ate with gusto. Then it took some time the son asked me to make a white soup. Cooked plain soup without tomato... turns out not!!! My mother could not understand what he meant, for a very long time he was tortured and questioned... When I finally realized what kind of soup he says, surprised to ask: "Yura! But, why is "white" what To get from the child is a reasonable response: "Well, it's not red..." We both laughed... Soup is very tasty! Great for post. And even on the holiday table to put it is not a shame!
Ingredients
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Cabbage
500 g
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Carrots
80 g
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Celery root
40 g
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Potatoes
5 piece
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Mushrooms
-
Sugar
1 tsp
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Garlic
4 tooth
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Bay leaf
3 piece
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Salt
-
Onion
1 piece
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Black pepper
Cooking
Mushrooms (I have white) rinse well and soak in warm water for a few hours. Then put the mushrooms together with the infusion in the pot (3.5 l), pour water, add the peeled onion and put on fire. Cook the mushrooms until tender, remove with a slotted spoon into a bowl.
Cabbage, if it is too sour, rinse with cold water. In another pan pour 2 tbsp oil, put the cabbage, sprinkle with sugar, add a little mushroom broth and simmer on low heat until soft.
Carrots and celery cleaned and cut into strips.
Fry in vegetable oil.
Slice the mushrooms into pieces.
Lightly fry in vegetable oil (you can not fry, but so fragrant).
Peel the potatoes and cut into cubes.
Broth bring to a boil and drop the potatoes in it. Cook on low heat until almost cooked.
Add the browned vegetables and mushrooms.
Last add the cabbage, season with salt if required, put the Bay leaf and cook over low heat until the vegetables are tender.
Garlic clear, skip through the press and add to the finished soup. Remove the pan from the heat, cover and let stand.
When serving sprinkle with herbs and green onions. If you don't post, well add sour cream.
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