Description
Cooking soup has always been considered great art. No wonder the saying goes, "Not the kind of mistress that the red says, and that's what the soup is cooking".
Ingredients
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Broth
2 l
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Mushrooms
1 handful
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Cabbage
0.5 plug
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Carrots
1 piece
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Roots
1 piece
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Onion
1 piece
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Tomato
3 piece
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Vegetable oil
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Potatoes
3 piece
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Salt
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Black pepper
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Bay leaf
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Greens
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Sour cream
Cooking
Mushrooms to sort, wash, pour hot water and leave for 3-4 hours, then boil in salted water, remove with a slotted spoon and cut into strips.
You can also mushrooms to boil in advance, and after soaking to sort, shred and throw into the boiling broth. I prefer this option. The broth is desirable to cook meat on the bone. I do love the flavor of smoked meat. This time the broth was cooked from the bones left from cooked smoked shank.
Onions, carrots and parsley root (I have root parsley this time was not) cut into strips and fry in fat or vegetable oil. Add peeled and chopped tomatoes or tomato paste.
In the boiling broth, where the mushrooms are cooked, put the chopped potatoes, boil for 7 minutes, add shredded cabbage, bring to a boil.
Add boiled vegetables and cook until tender. For a few minutes until tender and season with salt and pepper, add Bay leaf.
When serving sprinkle with herbs. If desired, add sour cream in a bowl to taste. Bon appetit!
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