Description
Nourishing, delicious and very tasty cabbage soup with pickled cabbage, white beans and spicy taste of mushrooms, which lend a dried eggplant. A huge Thank you to Ira(биа46 ) for the great idea about drying the eggplant. I regret that the little fishes set aside.
Ingredients
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Brisket
500 g
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Cabbage
300 g
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Carrots
1 piece
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Onion
1 piece
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Beans
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Potatoes
2 piece
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Eggplant
50 g
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Tomato paste
2 Tbsp
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Salt
-
Black pepper
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Vegetable oil
Cooking
Beans in advance, cover with cold water for a few hours for swelling. I filled in for the night.
Meat to cook the broth. The meat is removed.
Cabbage to wash out, squeeze out, add to the pan, cook on medium heat.
Peel the potatoes, chop, add to the cabbage. With beans drain the liquid and place in pan.
Onion clean, finely chop, spasserovat in vegetable oil until Golden brown, add grated carrots.
Add the tomato paste.
Eggplant pour boiling water for 10 minutes.
Add zazharku in the pan to the vegetables, add salt and on high heat bring to a boil.
From eggplant to drain the water and add them to the pot. Reduce heat, cover and simmer then 10 minutes. The soup is ready.
Cut the meat into pieces and when serving, put a portion in a bowl.
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