Description
I think we all know that greens is a green beet leaves. We in Ukraine, they are also called a gig. When, as a child, my grandmother often make this soup and borscht. Well, of course, the recipe I she had not asked why there is no climb on and found the recipe. And recently was at a friends cottage, and there I blew off the leaves. The soup turned out very tasty. If I put it in and not say what he made, never would have guessed that there is beet leaves. I have not tried it, but in the soup they taste with a slightly subtle but pleasant acidity.
Ingredients
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Meat
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Cabbage
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Potatoes
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Onion
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Carrots
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Greens
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Tops
6 piece
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Water
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Salt
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Black pepper
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Spices
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Sour cream
Cooking
I cooked vegetable soup in meat broth, but you can cook without meat. In the ingredients number of products I do not have, because she put on the eye. Cooked soup in 2-liter saucepan. Cook vegetable soup and your recipe, which is probably each family(here it does not matter). So: first cook the meat when the meat is almost ready add chopped cabbage, diced potatoes, carrots, onions (you can carrots and onions spasserovat, but I for vegetable soup do not) and cook until tender. Well, of course, salt, pepper, add your favorite overlay.
Here are the leaves I took. They are just a little bigger than her hands. I took the 2-liter saucepan 5-6.
Now cut the leaves and thus put in the ready soup. Proverjaem still no more than 5 minutes. Once again, taste for salt and spices. All switch off and let the soup to infuse.
Served with sour cream and greens. Bon appetit!
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