Description
"Every day – the soup must be in the stomach!" Go through life with this rule and I love soups! The soup I offer today, can be cooked on the bone and on the water. My version on the broth. Thanks to pickled cabbage and marinated cucumber soup turns sour, and ingredients such as Chinese mushrooms and seaweed mute acidity. In General, the food is delicious and unusual.
Ingredients
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Sea Kale
100 g
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Cabbage
100 g
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Mushrooms
20 g
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Potatoes
2 piece
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Tomato
2 piece
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Onion
1 piece
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Broth
3 l
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Cucumber
2 piece
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Vegetable oil
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Spices
Cooking
Potatoes, peel the onion. Cabbage (if dry in the package) soak in boiling water for 5 minutes, rinse. It is also necessary to wash and sauerkraut (get rid of extra acid).
Package of mushrooms (20 g) in the same way as sea Kale, pour boiling water for 5 minutes (if you have no such mushrooms use mushrooms, they are always available). Potatoes cut into cubes.
Cucumber cut into small pieces.
Onion cut into half rings, tomatoes slices, and fry in a saucepan in a small amount of vegetable oil for 2-3 minutes.
Add the broth (I had beef) and wait for boil. The next product to go into our soup is sauerkraut. Allow to simmer for 10 minutes. Followed by seaweed, potatoes and mushrooms. Cook on medium heat for 15 minutes. Remove from heat, allow to infuse for a bit. Serve with boiled egg, white bread and sour cream! Bon appetit!
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