Description
In this dish, the plum gives its sweetness, wasabi adds spice and fried vegetables and cashews contribute their flavor. It turns out tasty, juicy and quite interesting in terms of taste sensations.
Ingredients
-
Onion
1 piece
-
Carrots
1 piece
-
Prunes
10 piece
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Pepper
1 piece
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Vegetable oil
-
Soy sauce
50 ml
-
Potatoes
300 g
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Water
1.5 l
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Sauerkraut
0.5 cup
-
Cashews
1.3 cup
-
Wasabi
1 Tbsp
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Greens
-
Garlic
1 tooth
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Salt
-
Black pepper
Cooking
To put water on the fire, season with a little salt. Peel the potatoes and cut into cubes.
When the water boils, put the potatoes.
Wash the vegetables and clean. Carrots grate on a coarse grater, onion, pepper and prunes cut into strips.
Put the vegetables and prunes in a pan with hot vegetable oil and
fry until it will turn brown.
Add pre-roasted and finely chopped cashew nuts
soy sauce and
wasabi. Stir well and bring to boil. Turn off the heat.
When the potato is almost ready, add zazharku in the broth.
Take sauerkraut and
add in the broth. I have cabbage medium acid. Bring the broth to a boil, add salt to taste and cook for about 5 minutes.
Garlic and greens and grind - add along with black pepper to the finished soup. Cover and let stand.
Bon appétit!
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