Description
Vegetable soup is never boring, because you can endlessly vary, change, add or remove ingredients and always turns out a little different soup. Today it was fennel, he brought in the soup absolutely wonderful touch. I get something similar, but at the same time completely new.
Ingredients
-
Broth
2 l
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Carrots
80 g
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Celery root
80 g
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The Apium graveolens Dulce
2 piece
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Fennel
0.5 piece
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Pepper
1 piece
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Potatoes
300 g
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Garlic
-
Pasta
1 handful
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Minced meat
200 g
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Onion
0.5 piece
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Bread crumbs
1 Tbsp
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Salt
-
Black pepper
Cooking
Onion grate or very finely chop. Mix with the minced meat, add breadcrumbs, salt and pepper. Knead well and beat the stuffing. Roll into small balls, lay them on the Board and put into the refrigerator to fully grown.
The broth I made from chicken caucasica to Appendix 1 large onion, cut crosswise. The need to strain broth, onion throw out.
Carrot and celeriac cut into strips, celery stalks and fennel slices.
Pepper cut into 6 pieces and then crosswise into strips.
Peel the potatoes and cut into small cubes.
Carrots and root celery fry in vegetable oil.
Broth bring to a boil, lower the potatoes, again bring to a boil and cook over low heat for 5 minutes.
Add petiolate celery, fennel and peppers, to salt and cook after boiling another 5 minutes.
Pour the pasta dipped in soup, meatballs, and sauté 2-3 Laurel leaf, cooking on low heat until tender.
In the finished soup add the chopped garlic, remove from heat, cover and let stand 10 minutes. Remove the Bay leaf.
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