Lenten soup

Photo: Dmitry Bayrak / dbstudio
White cabbage125 grams1.5 literBulb onions1/2 pieceParsley (root)1 pieceCelery (root)1 pieceCarrot1 pieceBulgarian pepper1/2 pieceGarlic2 teethRefined vegetable oil2 tbsp.Tomato Paste1 tbsp.Potatoes1 pieceBay leaf1 piece10 gramsPepper7 gramsGreenery1 bundle
  • Servings:
  • Preparation time:10 minutes
  • Cooking time:25 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:Russian
  • Occasion:Everyday
  • Season:autumn winter

This incredibly tasty and light dish will surely please fans of vegetables and will certainly diversify the menu of those who keep the post.

Cooking method:

Wash vegetables, clean and finely shred. In a deep frying pan, fry the onions first, then at 5 minutes intervals we put the carrots with parsley or celery root, sweet pepper with one clove of garlic, add tomato paste at last, warm it up and remove from heat.

In a saucepan with 1.5 liters of boiling water, we put thinly chopped cabbage and chopped potatoes. Salt and boil until potatoes are ready.

We refuel the soup, cook for 10 minutes all together on a quiet fire. We throw the bay leaf, we add, if necessary, and after 3 minutes we remove from the fire.

When serving, sprinkle with finely chopped greens with garlic.

By the way, instead of tomato paste, you can use fresh tomato, 2 tbsp. l ketchup or ½ cup of tomato juice.

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