Description
This soup can be cooked in meat broth, but I cooked in water and turned out no worse. Full-bodied, rich taste.
Ingredients
-
Carrots
1 piece
-
Celery root
70 g
-
Cabbage
400 g
-
Onion
1 piece
-
Potatoes
350 g
-
Tomato
5 piece
-
Beets
1 can
-
Garlic
3 tooth
-
Sugar
2 tsp
-
Salt
-
Black pepper
-
Bay leaf
2 piece
-
Citric acid
Cooking
Carrots and celery cut into strips, onion and crush the garlic. Cabbage finely chopped.
Tomatoes to chop and extinguish to readiness,
Then RUB through a sieve to separate the skins and seeds.
In a frying pan heat a couple of tablespoons of vegetable oil and fry the onion until transparent.
Add the carrots and celery and fry them until soft for 3 minutes.
Potatoes cut into cubes.
Beets I have been home canning, natural, no vinegar small jar, about 300 ml capacity.
In a pot pour 2.5-3 litres of meat broth or water and bring to boil. Add potatoes, bring to boil, add salt and cook over low heat for 10 minutes. Add the cabbage and cook after boiling another 5 minutes.
Then add the beets
And tomato puree, cook for another 5 minutes.
Add sugar, a couple of small pinches of citric acid and 2-3 Laurel leaf, cooking until the vegetables are tender.
Turn off the heat, add the garlic, cover the pan with a lid and let the soup to infuse for 10 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.