Teriyaki salmon with fennel in an envelope
2020-08-13 / test@t
Vegetable shurpa
Very rich, very thick, very vegetable soup. Warming root vegetable shurpa will appeal to those who keep a strict fast.
Ingredients
- potatoes - 400 g
- boiled chickpeas - 100 g
- tomatoes - 150 g
- cherry potatoes - 160 g
- champignons - 120 g
- eggplant - 120 g
- zucchini - 120 g
- red onion - 10
- dry garlic to taste
- salt
- 1 bay leaf
- greens for serving
STEP-BY-STEP COOKING RECIPE
Step 1
Pour 1 water into a saucepan, put regular potatoes, pre-cut into medium pieces. Bring to a boil, add boiled chickpeas, diced tomatoes, bay leaf, dry garlic. Cook until tender.
Step 2
Coarsely chop the remaining vegetables and bake on the grill or in the oven until tender (50 minutes-1 hour at 180 C), sprinkled with vegetable oil.
Step 3
Pour the soup into bowls. Top with sliced baked vegetables. Decorate with half rings of red onion and herbs.
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