Description
Very light soup: no gravity for the stomach, but the pleasure sea!!!
Ingredients
-
Carrots
1 piece
-
Leeks
50 g
-
Celery root
40 g
-
Pepper
1 piece
-
Potatoes
4 piece
-
Cabbage
300 g
-
Tomato
2 piece
-
Garlic
2 tooth
-
Onion
1 piece
-
Black pepper
1 pinch
-
Allspice
2 piece
-
Carnation
2 piece
-
Salt
Cooking
First you need to cook a vegetable broth. To do this, pour into a saucepan, 2 liters of water, put on fire and add 1 carrot, piece of celery or parsley, cut into slices, cut crosswise 1 onion, a pinch of black pepper, 2-3 pea allspice, 2 cloves. You can add the cabbage stalk, petiolate celery, stems from parsley and dill - the more different vegetables, the broth is richer and tastier. Bring to boil and then cook on low heat for about an hour.
Ready strain the broth.
And while the broth is cooking, you have to prepare the vegetables: wash them and clean. Tomatoes cut crosswise and pour the boiling water for 2 minutes, then rinse with cold water and remove the skin. The flesh is cut into cubes or grate, whatever you like.
Shred cabbage thin strips.
Carrots and celery and chop sticks, leek - quarter-rings, and potato cubes. Garlic finely chop with a knife.
The carrots and celery fry until soft,
Add leeks and sauté for 1 more minute. Remove from the heat.
In the boiling broth to omit the potatoes and bring to a boil, add salt,
Add bell pepper and sauté, then simmer to cook over low heat for 5 minutes.
Then lay the cabbage and cook until vegetables are tender. The soup is thick, if you like it thinner, reduce the amount of cabbage.
Then add the tomatoes and Bay leaf and then simmer boil for another 2-3 minutes.
Remove from heat, add the garlic, cover the soup with lid and allow to infuse for 10 minutes.
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