Description
Soup turns out very tasty and fragrant with a slight nutty taste!
Ingredients
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Beets
1 piece
-
Carrots
1 piece
-
Onion
1 piece
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Vegetable oil
-
Walnuts
100 g
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Soy sauce
50 ml
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Tomato paste
100 ml
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Potatoes
0.5 kg
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Cabbage
300 g
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Seasoning
-
Water
2 l
Cooking
Just say: beets, potatoes, and cabbage is taken strictly by individual preferences, since who likes thicker, more potato who's who of cabbage. I told her of my norm. Put water on the stove. Nuts placed in a blender and
grind into crumbs.
Carrots grate on a coarse grater, and onion cut into cubes or stripes.
In a pan pour oil, put back the vegetables and fry until Golden brown.
Put the walnut crumbs and fry for 1 minute, stirring constantly.
Add the soy sauce
and water (I have it already flavored with spices). Stir.
Bring to a boil and simmer 5 minutes, stirring every minute.
Put the tomato paste, thoroughly RUB and
simmer for another 5 minutes.
Grate on a coarse grater beets.
Peel potatoes and cut into wedges. Throws in already boiling water the beets and potatoes. Get a beet after it gives up its color, I always leave, because I love her taste and smell.
Shinkuem cabbage
When the potatoes have cooked, together with zazharku, put the cabbage in a future soup.
To taste salt, pepper. season. Bring to a boil. I love that cabbage was a little crunchy, so I cook for 5-7 minutes and turn off the fire. Put the Bay leaf and let infuse.
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