Description
Sweet and sour soup taught me to cook by my grandmother. As Jewish cuisine is characterized by its sweetness, its soup I always liked. So I decided to share the recipe with you...
Ingredients
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Bones
1 kg
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Cabbage
1 plug
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Beets
2 piece
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Potatoes
3 piece
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Beans
1 can
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Onion
1 piece
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Carrots
1 piece
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Tomato paste
4 Tbsp
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Dill
50 g
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Sugar
4 Tbsp
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Vinegar
2 Tbsp
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Salt
-
Black pepper
Cooking
Wash bones, put in cold water, bring to boil and remove the foam, cook the broth for about an hour (until cooked meat).
Clean all the vegetables.
Carrots and beets cut into thin stripes, put in the broth. Potatoes cut into cubes 1,5 - 2 see
And put in the pot 15-20 minutes after beet.
Cabbage cut into thin stripes. Cooking time after adding the cabbage for 3-5 minutes, otherwise it will become soft and the taste is not the same.
To try potatoes for readiness, when ready - add to the pot of cabbage and tomato sauté.
Mix well, season with salt to taste. If the vegetables were not very sweet, then without hesitation add half a tablespoon of sugar.
Add the beans, 2-3 minutes, let him sweat.
Add chopped greens, stir, cover and remove from heat.
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