Description
Fragrant rich soup... don't even think it without meat!!!
Ingredients
-
Figure
125 g
-
Carrots
2 piece
-
Celery root
-
The Apium graveolens Dulce
3 piece
-
Onion
1 piece
-
Bay leaf
3 piece
-
Black pepper
-
Allspice
4 piece
-
Carnation
3 piece
-
Cabbage
300 g
-
Potatoes
250 g
-
Pepper
1 piece
-
Garlic
2 tooth
-
Leeks
1 piece
-
Ginger
3 piece
-
Water
2 l
Cooking
First, cook the vegetable broth. My husband has now banned meat, fish and mushroom broth, we have to get out of the situation. 1 carrot, piece of celery, 1 stalk celery, 1 large onion peel and cut into slices. Add the stems from the parsley. Set of vegetables can be varied. Boil 2 liters of water to immerse the vegetables and cook over low heat for 1 hour.
10 minutes before readiness add 2-3 Lavrushka, a pinch of black pepper, 3-4 allspice and 3 cloves.
Ready strain the broth, vegetables squeeze. We don't need them.
Carrots and celery cut into strips, bell pepper and cabbage with wide noodles, celery stalks - pieces.
Carrots and root celery fry in vegetable oil until soft.
Potatoes cut into cubes or cubes as you like.
Leeks very thoroughly wash, garlic peel.
Garlic skip through the press, peel the ginger and grate on a fine grater.
In the boiling broth to lower the potatoes, bring to boil, add salt and cook for 5 minutes. Then add bell pepper and petiolar celery, cook for another 5 minutes.
Add the cabbage and sauté, cook for another 5 minutes.
Then add the leek, add the ginger and cook until tender.
Turn off the heat, add the garlic and let the soup to stand, covered 10 minutes.
Here's a pic I used.
While the soup is infused boil the rice according to instructions on the pack: 125 g of rice - 250 ml of water.
When serving, pour the soup into bowls, garnish with rice and sprinkle with herbs.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.