Description
Honestly I've watched all 250 of the recipes of soup on the website and found nothing similar is not the soup which was cooked by my grandmother, originally from the Volga (1912, p.), so the recipe may have some authenticity. In addition, it is attractive for its simplicity, nepravilnosti vegetables and unequivocal reminder that the soup - the soup just from cabbage, and tomatoes. And although I love to experiment with different recipes, including those found on this website for other soup in this life I just never cook.
Ingredients
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Beef
300 g
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Cabbage
0.5 plug
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Tomato
2 piece
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Pepper
1 piece
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Carrots
1 piece
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Greens
1 coup
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Water
2 l
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Onion
1 piece
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Salt
Cooking
Look at the ingredients
Pour the meat with cold water, put on to cook. Meanwhile, clean the onions, cut the cabbage, cut peppers and carrots in fine julienne, peeled tomatoes and cut into small pieces.
When the water boils, remove the foam. Take out the meat and finely chop enough, then return back. Lay the whole bulb, carrots, peppers and half the tomatoes. Cook on slow fire to readiness of meat. Then add the cabbage and remaining tomatoes, sprinkle with salt (2-3 tablespoons), bring to a boil, boil for reliability about a minute (but not more!) turn off the heat, zabrasive part of the greens, throw away the onion, cover with a lid. Wait about half an hour (if terpezhu enough).
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