Corn and ham salad
2020-08-13 / test@t
Georgian vegetable soup
Georgian vegetable soup is so satisfying that the lack of meat in it will go unnoticed. This soup will also appeal to those who do not fast, but prefer healthy healthy dishes.
Ingredients
- onions - 120 g
- Bulgarian red pepper - 120 g
- potatoes - 160 g
- carrots - 120 g
- zucchini -120 g
- garlic - 12 g
- canned red beans - 170 g
- celery (stem) - 120 g
- vegetable oil - 50 ml
- olive oil - 50 ml
- freshly ground black pepper - 1 g
- rock salt - 20 g
- hops-suneli - 1 g
- drinking water - 2, 5 l
- parsley (leaves) - 15 g
STEP-BY-STEP COOKING RECIPE
Step 1
Cut potatoes, carrots, bell peppers, zucchini with skin, onion, celery into 0.5 x 0.5 cm cubes.
Step 2
In a saucepan, mix olive oil and vegetable oil, heat, add carrots and sauté over medium heat, not allowing to brown too much.
Step 3
Add onions to a saucepan, fry until transparent. Then chop the chenok and cook for just a minute - the garlic should give flavor, but not burn.
Step 4
Add bell pepper and celery, fry vegetables until half cooked.
Step 5
Pour cold water into a saucepan, bring to a boil over medium heat. Add fried vegetables, stir. Increase heat and bring to a boil again.
Step 6
Put potatoes in a saucepan and boil until half cooked.
Step 7
Add beans and zucchini, cook for 3 minutes. Add suneli hops, freshly ground pepper and salt. Stir and cook until tender. When serving, sprinkle with chopped parsley.
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