Description
A favorite soup of my childhood - young summer vegetables. Why Polish? Taken in distant 60s of deficient then Polish home journal, so he took root in my family. Please pan to the table)
Ingredients
-
Cabbage
0.25 plug
-
Green peas
1 cup
-
Potatoes
5 piece
-
Carrots
1 piece
-
Onion
-
Spices
-
Greens
Cooking
Start with the cabbage. For many, this is unexpected - soup with white cabbage... that's right! But first you need to prepare cabbage: shred - here is more suitable cubes, fill it with cold water and refrigerate. In cold water the cabbage will be saturated and will be in the soup very juicy
And now for the vegetables: potatoes clean and cut into pieces, carrots - straws. Peas released from snow captivity. Of course, out of season, you can replace it with frozen or canned. Shinkuem onions - I was green with nice tight heads, heads and hands I chopped separately
Here are the vegetable version of the soup, just water, but you can cook in the broth. Water, salt, put the spices (pepper, Bay leaf), place the potatoes and peas
Then parboil the carrots and gently spread into the soup, leaving a boiling oil...
... on this oil saute the onions, place it (with the oil) in the soup
That's it! Heat until everything is cooked, should be small if the soup is boiling rapidly it will be muddy, and we don't need it)
Now take out from the fridge cabbage, which were filled with cold water and now even squeaks! In her soup, 20 minutes for her to cook
At the end of cooking add the greens and green onions
Taste for salt and readiness of vegetables... and calls all to the table! The easiest summer soup is ready!
Long live summer and its fresh seafood!
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