Sopa Juliana. Variants of this soup in different European countries there are many, vegetable and chicken/meat broth. The soup is delicious, flavorful and simple to prepare, does not require any sophisticated products. The ingredients varies, depending on Your desire and possibilities. What makes this soup so special is the kind of cutting vegetables. Julien (FR. Julienne) is a special method of cutting vegetables thin strips, gives the dish a more delicate texture. For the first time this method of cutting was described in the book "Le cuisinier impеrial", published in France in 1806, Not quite confirmed, but some sources refer to the famous chef Jean Julien (Jean Julien), the first author began to publish manuals on the technique of slicing vegetables. We all know our favorite mushroom Julien, today I propose a recipe for soup-Julien. In this version I first tried it and now I cook at home. Join us!