Description
A very simple recipe of light, summer soup. Surprise your loved ones and serve the soup with fragrant vanilla slightly sweet rolls.
Ingredients
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Sugar
1.5 Tbsp
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Salt
1 tsp
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Olive oil
2 Tbsp
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Flour
400 g
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Yeast
1 pack
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Water
200 g
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Bay leaf
2 piece
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Sunflower oil
-
Salt
-
Flour
1 Tbsp
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Carrots
1 piece
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Onion
1 piece
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Cabbage
0.5 plug
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Mushrooms
300 g
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Brew
2 cup
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Water
2 cup
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Chicken egg
2 piece
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Milk
0.5 cup
Cooking
Let's start with the preparation of rolls. Pour in a bowl of warm water, pour the yeast SAF-time for baking, stir to dissolve yeast.
Add warm milk drink tan, egg, salt, sugar and olive oil.
Add the flour, knead not abrupt dough, put it in a bowl, cover with a towel and leave to proof.
While our dough is suitable, let us cook soup. Onions and mushrooms chopped, carrots grate on a grater.
In a saucepan pour oil, add onions and carrots, lightly fry and then add shredded cabbage. Mix everything and simmer for 5-10 minutes.
Vegetables put them in a saucepan. Add the mushrooms, Bay leaf and salt. Cover with water and kvass, cover and cook on low heat for 40 minutes. Don't forget about the test. When it will increase in volume, slightly press down and leave for some time.
Flour passivating the butter together with pepper. Add to soup and cook for another 5 minutes.
The soup will be even tastier if after cooking, let them stand, covered for one hour. While we bake bread. To cut the dough into several small balls, put on greased baking sheet, brush them with egg and bake at 180-200 degrees until cooked.
Dinner is ready. Pour soup on plates, add sour cream and... Bon appetit!!!
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