Description
Cook a delicious soup without using any meat juices, no artificial flavour enhancers - it is not very easy. But the method I use for making this soup, allows you to achieve excellent results. This lightweight and at the same time, rich soup is a favorite in my family though... I am not a lover of spinach. I suggest to you to try it! The result is a delicious, vitamin-rich soup every day!
Ingredients
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Potatoes
1 piece
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Carrots
1 piece
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Beets
0.5 piece
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Roots
0.5 piece
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Spinach
200 g
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Onion
1 piece
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Garlic
1 tooth
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Vegetable oil
3 Tbsp
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Water
1.5 l
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Mustard
7 piece
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Salt
Cooking
First of all, we need 2-liter saucepan with a thick bottom, so the whole process and frying, and boiling will occur in it. It is very important for the creation of rich, a good vegetable broth. So, wash, peel vegetables. Coarsely chop the carrots, parsley root and beets into strips. Onions, garlic -diced.
Put the saucepan on the fire, pour oil into it, add a few mustard seeds. When the oil is hot and the mustard seeds begin to emit a characteristic crackling, put in a saucepan carrots and diminish the fire. The fire needs to be slightly above average, to prevent the combustion products. Fry the carrots for about 4 minutes, stirring CONSTANTLY.
Now it is the turn beet. As well fry it together with the carrots, stirring constantly, for another 4 minutes.
Add the celery root. Do not cease to stir. Fry for another 3-4 minutes.
Add to roasting vegetables and onions. Stir fry for another 3 minutes.
Now garlic. And fry for another minute.
We should get something like this. Lightly fried vegetables, a bit like pritalennye in appearance. A little gold, despite the beetroot colour.
...
Now safely hot boiled water pour in a saucepan. Bring to a boil and priglashaem fire. Cook for 15-25 minutes (depending on beet -solid or she is young)
Add the potatoes. Bring to a boil and pour 1/2 table. tablespoons of salt. Optionally then can be a little dosolit soup at the end of cooking. But while sufficient quantity.
Cut the washed, drained spinach leaves.
...
Lay it in the soup for 10 minutes before the end of cooking. Then add the Bay leaf, parsley. I did not add it.
Turn off the soup, wait for about 10 minutes until infused. And poured into plates, add optional boiled egg, finely chopped greens, sour cream. Bon appetit!
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