Description
Inexpensive dish for the whole family. Winter - yeah, something like that happened that I cook it more often in the cold season. And many of the ingredients of the workpiece, dried, frozen or canned vegetables. Even the beet - often in the form of frozen semi-finished (unfortunately already over). Until recently it was thought that the soup with beetroot - borscht. But I found (posted) a recipe for borscht without beets, white... Therefore more correct in the title, just a list of the ingredients.
Ingredients
-
Beans
75 g
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Onion
60 g
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Parsley
1 tsp
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Water
400 ml
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Chili
0.25 piece
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Beets
75 g
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Carrots
15 g
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Tomato
1 piece
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Sugar
0.5 tsp
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Potatoes
80 g
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Pepper
10 g
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Cabbage
35 g
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Bay leaf
2 piece
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Allspice
1 piece
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Dill
0.5 tsp
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Garlic
-
Greens
Cooking
Soak beans in cold water. The - at night. I often mix different varieties: one the beans will fall apart into a puree, and the other will remain intact, but soft beans.
To put the beans in a pot, add water, dried parsley, chopped onion, Bay leaf and allspice. Optional - a piece of Chile. Bring to a boil and cook for 1.5 hours until the beans are soft.
While cooking the beans, prepare the beets: cut her medium-sized thin strips, put in pan or casserole. Add chopped tomatoes (fresh or frozen) or canned tomatoes and a pinch of sugar. Pour on the bottom a little hot water and simmer for about 15 minutes.
Carrot cut the same as the beets into strips and add to beans. By this time the beans should be almost ready. Cut the potatoes into small cubes and put in soup.
5-7 minutes add the bell pepper first, and then noodles chopped cabbage. Salt. Add a pinch of dried fennel seeds, rubbing them with your fingers. Remove from the heat. Let stand 10-15 minutes. When serving in a bowl you can add izmelchennoe with garlic, dill or parsley, sour cream or unrefined vegetable oil.
For this soup I used:
In the winter, when fresh tomatoes are expensive and not tasty, you can use canned tomatoes of various types: whole in its own juice, chopped, pureed:
Parsnip, parsley and parsnips harvested in the fall.
Dill I use widely, so, too, harvested myself.
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