Description
Easy, vegetable soup is a perfect complement for a spring dining table. White beans from Mistral will add richness, wonderful accentuate a bright and flavorful dish. Hope you like it.
Ingredients
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Mushrooms
200 g
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Cabbage
300 g
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Potatoes
2 piece
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Beets
2 piece
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Beans
100 g
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Onion
1 piece
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Carrots
1 piece
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Vegetable oil
4 Tbsp
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Tomato paste
2 Tbsp
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Lemon juice
1 Tbsp
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Salt
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Sugar
-
Greens
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Sour cream
5 Tbsp
Cooking
Beans boil until tender. I used white beans BLANCHE from the Mistral. Mushrooms to boil 2.5 liters of water, cut into slices.
Beets grate and fry in half the oil. Add the tomato paste, lemon juice, a little mushroom broth, to extinguish 10 minutes.
Carrot grate, onion cut into strips, sauté in the remaining oil until transparent bow.
Potatoes cut into cubes, cabbage-strips.
Broth bring to a boil, put the potatoes, cabbage, cook for 15-20 min. Add the beans, onions and carrots, cook for 5 min.
Add stewed beet, pepper, salt, season with sugar. Bring to a boil, remove from heat, let stand 20 minutes. Serve with sour cream and greens. Bon appetit!
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