Satsibeli chicken
2020-08-13 / test@t
Summer cabbage soup
Summer meals are always prepared with fresh and light ingredients. And the summer season is rightfully considered the season of cold refreshing dishes. But believe me, this is not at all a reason to refuse hot soups, if this soup is summer cabbage soup made from young cabbage and potatoes, as well as carrots and green peas. Try the warming soup in winter and summer with seasonal vegetables.
Ingredients
- meat broth 2.5 l
- young white cabbage 600 g
- young potatoes 300 g
- juicy carrots 200 g
- green peas 150 g
- fresh tomatoes 3 pcs.
- fresh herbs (dill, parsley) 1 bunch (s)
- fried kotanyi onions 30 g
- ground paprika kotanyi 1 tsp
- ground black pepper kotanyi 1 pinch (s)
- low-fat sour cream for serving
STEP-BY-STEP COOKING RECIPE
Step 1
Prepare any broth of your choice. Use carrots, onions, celery when cooking. Lay meat on the bone or not. This is a summer option, so we don't need to achieve higher fat content and satiety of the broth.
Step 2
Meanwhile, rinse and peel the carrots. Grate on a coarse grater and fry in a preheated pan with vegetable oil for about 3 minutes.
Step 3
Add the fried onions to the carrots and continue to sauté for 1 minute. Turn off the fire. Add chopped fresh herbs, paprika and peppers to the carrots and onions. Salt as desired and mix well. Set aside.
Step 4
Make cross cuts on the tops of the tomatoes, pour boiling water over them and peel them. Chop the tomatoes finely, almost to the point of mashed potatoes and put in a pan with fried vegetables and herbs.
Step 5
Place the contents of the skillet in the pot with the cabbage and potatoes. Add green peas (you can use fresh or frozen, but canned in this case will not work). Stir, add a little heat. Bring to a boil and turn off heat.
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