Description
A bit of history. This first soup I tried in Chernivtsi in a very famous and popular in the 80-90 years of the restaurant "Kiev&q uot;. I don't know where was taken the recipe by the chef of the restaurant, but the name was written in the menu and technology card. Many years have passed, there is no longer Czechoslovakia, chief long retired and no menu... but the soup remained in the diet of our family and my friends. If you enjoy vegetables and light not thick soups, in season fresh vegetables this soup is for you will be a pleasant discovery. PS Despite the fact that the recipe with the same name is on the website, and the technology of its preparation reworked by my friend Larissa-glaros on the cook and the Scullion offered for Venenis, I decided to introduce you to the recipe-the original.
Ingredients
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Water
5 l
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Minced meat
400 g
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Pepper
300 g
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Onion
1 piece
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Tomato
500 g
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Cabbage
400 g
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Potatoes
3 piece
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Tomato paste
1 Tbsp
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Black pepper
-
Salt
-
Dill
3 Tbsp
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Garlic
5 tooth
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Bay leaf
2 piece
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Vegetable oil
4 Tbsp
Cooking
In a saucepan, in which to prepare soup, heat 2 tbsp oil, place the minced meat and fry flexing a fork to pieces.
Fry until soft. Not sacarifice much!
Cut the potatoes into small cubes (in the original it is not added, but my demand!).
Pour the mince with boiling water, bring to the boil, add the potatoes and 3 cloves of garlic, cook on low heat until cooked potatoes, garlic remove.
Pepper, onion, and tomatoes cut into small squares, add chopped garlic (2 tooth.) and sauté in a skillet with remaining oil for 5-6 minutes.
Optional at the end of quenching add the tomato paste to enhance the flavor and color of the soup. Add the steamed vegetables to the soup and cook for 5-7 minutes.
At the end of cooking add the diced cabbage, dill, Bay leaf, pepper and salt. Bring to a boil, reduce the heat and cook for 3-4 minutes. Remove from heat and let the soup to infuse.
Serve with yogurt or sour cream. For spice you can add chili pepper.
Bon appetit!
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