Description
A warming, hearty soup that cheerfulness and energy... What could be better in the cold season?
Ingredients
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Broth
2 l
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Onion
2 piece
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Carrots
1 piece
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Tomato
2 piece
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Mushrooms
8 piece
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Cabbage
150 g
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Vegetable oil
2 Tbsp
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Soy sauce
3 Tbsp
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Spaghetti
40 g
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Vinegar
1 Tbsp
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Sauce
1 tsp
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Salt
Cooking
Boil chicken stock (I did chicken breast). Boiled chicken divided into fiber. Add back to the broth.
Onions finely chop, carrots to RUB on a grater. To make the sauté: in a pan, heat 1 tbsp oil, fry on medium heat onion until transparent, then add carrots and keep on heat for another 2-3 minutes.
Tomatoes cut in half, sprinkle with oil and soy sauce and bake on the grill or in the oven until soft. Allow to cool. Remove the peel and the flesh mashed with a fork.
Mushrooms clean, wipe with a damp cloth, cut it in half. Drizzle with oil and soy sauce and also bake.
Cabbage finely chop.
In the broth add the browned vegetables, mushrooms, tomatoes and cabbage. Pour 2 tbsp. of soy sauce, rice vinegar and chili sauce. If necessary, add salt.
Spaghetti break into 3 pieces, add to soup and cook on slow fire until cooked pasta.
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