Description
This year at my dacha a huge harvest of peas. No wonder, summer is now canceled. The peas I froze, but my husband asked me to cook the soup with the young peas. And to me, pea soup is not wanted, but I wanted vegetable soup. And here's a soup I was born.
Ingredients
-
Broth
2.5 l
-
Carrots
1 piece
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Celery root
60 g
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Onion
1 piece
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Cabbage
350 g
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Green peas
300 g
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Allspice
2 piece
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Potatoes
250 g
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Garlic
3 tooth
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Tomato
300 g
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Tomato paste
1 tsp
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Salt
-
Black pepper
Cooking
Boil broth, drain. To disassemble the meat into pieces and return to pot. Prepare the vegetables, wash them, peel and slice. Carrots and celery cut into strips, onion chop. Cut the potatoes into small pieces. Cabbage finely chopped. Pepper cut into noodles. The weight of the vegetables is given in a ready form.
Tomatoes cut crosswise, pour boiling water for 3 minutes, drain, rinse with cold water, remove the skins and finely chop.
Fry onion in vegetable oil until transparent, add the carrots
and celery, sauté until soft. Sauté until set aside aside.
Broth bring to a boil, lower it browned vegetables and potatoes. Again bring to a boil and cook over low heat for 5 minutes. Add the cabbage
And green peas, boil after boiling for 5 minutes. Season with salt to taste.
Add the pepper,
Add the tomatoes,
Tomato paste and Bay leaf and cook over low heat until tender.
Remove from heat and add the chopped garlic. Let the soup to stand, covered 10 minutes.
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