Description
Why I decided to add this recipe as a soup? Yes all is very simple. It turned out that the way I cook soup, almost nobody does. I asked all the friends and found another 3 people who are doing the same. All other cooked otherwise. My great-grandmother, grandmother, mother, my husband's ancestors cooked the soup that way. Try it, maybe you'll like it?!
Ingredients
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Meat
500 g
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Onion
2 piece
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Pasternak
1 piece
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Carrots
1 piece
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Beets
1 piece
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Potatoes
0.5 kg
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Cabbage
250 g
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Tomato juice
250 ml
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Water
5 l
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Salt
1 Tbsp
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Vegetable oil
3 Tbsp
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Adjika
3 Tbsp
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Dill
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Parsley
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Green onions
Cooking
Fill the meat with cold water, put on fire and bring to a boil. Remove the foam.
Add 1 onion and a root of parsnip. Let stew until tender onions. Then they need to be removed, we don't need them. Your taste and smell they have given the broth.
Peel, wash and cut into slices potatoes. Add it to the broth. As soon as the potato boils, add salt.
Onions finely chop. Or you can grate it, how I do it.
Do zazharku. I must say that I have the photo ready zazharku. I fall close to the banks. It consists of: beets, carrots, vegetable oil and tomatoes. If you don't, the beets and carrots to grate. Fry with onions in vegetable oil, add tomato juice and seasoning, saute until thick, about 10 minutes.
Here we have turned roasting. Once the potato is cooked, add water that has boiled away, our zazharku, to give writing a rolling boil for exactly 10 minutes.
Meanwhile shinkuem cabbage.
And finely cut greens.
Fill the cabbage, allow to boil, cook exactly 1 minute! Cabbage should be crispy! And turn off the heat. Add the greens and allow to infuse for 15 minutes under a lid.
And here we have got a wonderful collector!
You can serve it with sour cream or homemade mayonnaise, but I have at the moment, there was nothing. And always with homemade bread. Bon appétit!
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