Description
I am absolutely convinced that soup in summer and winter have completely different taste. My old version.
Ingredients
-
Bones
800 g
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Beets
2 piece
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Cabbage
200 piece
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Potatoes
4 piece
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Pepper
1 piece
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Carrots
1 piece
-
Onion
1 piece
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Tomato
4 piece
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Salt
-
Sugar
-
Vegetable oil
-
Greens
Cooking
Cook the beef broth. I take the necessary meat on the bones.
For a while, until all the broth is cooked, prepare the vegetables. I boil the beets in the steamer. Over time the broth will be ready. Cut into julienne carrots and fry it in vegetable oil. I sprinkled a little sugar to colour and keep, and generally sugar is added in the soup.
Onions sent to the carrots.
The lower half of pepper cut into cubes, and the top set aside until the side. I specifically took a picture to show what part of leave.
Chop the tomatoes and add them to the vegetables.
Add some water and stew for 2 minutes.
When the broth is cooked, cut the potatoes. I chop coarsely.
Add the potatoes to the broth.
The beets in the steamer is already cooked. Cut it into strips.
When the potato is cooked, salt the broth and put the fried vegetables.
And beets.
Cut the cabbage.
Put it in the soup.
Cut the greens. The soup brought to a boil and boil 20 seconds. Sprinkle with herbs and put the top half of the pepper. Insist the soup for about 30 minutes.
You're done! Bon appetit!
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