Description
Delicious, fragrant soup. Try! Seventh soup from my collection.
Ingredients
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Water
2 l
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Meat
500 g
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Cabbage
800 g
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Beets
250 g
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Tomato
4 piece
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Carrots
1 piece
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Parsley
1 piece
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Butter
4 Tbsp
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Onion
1 piece
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Black pepper
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Bay leaf
2 piece
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Citric acid
1 tsp
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Sour cream
-
Greens
Cooking
Of water and meat, boil the broth. In parallel, in a separate saucepan, cook beets treated with citric acid. The beetroots are boiled before sex preparedness.I boil the beets unpeeled and without citric acid. The broth is cooked? Take out meat and cut into portions pieces. (My family prefers the soup sliced in small pieces).
Carrots and onions cut into strips and fry in butter (fat or vegetable oil that you prefer)
Add grated parsley root (celery also works great!) and parboil.
My fresh tomatoes, cut into pieces, fry in the remaining part of butter (fat or oil). Slightly cooled and wipe through a sieve (puree them in a blender). Chilled beet cut into strips.
In the boiling broth to put shredded cabbage, cook for 15-20 minutes.
Then add the browned vegetables, beets, strained crushed tomatoes (tomato paste) and citric acid (vinegar). Cook for 5-7 minutes.
Now add allspice peas, Bay leaf, salt. Cook until cooked.
When serving in a bowl put the meat (I cut it in the soup), sour cream and chopped greens. This soup can be prepared without meat and tomatoes on a mushroom broth (vegetable version).
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