The recipe was given in the recommendations for food preparation to the Uspensky post. But who prevents us to prepare during lent. The soup is very rich and hearty. It can be cooked with meat if you want, but in the lean version, it is very tasty.
|Cooking time -||Number of servings -|
Wash vegetables and clean. Onions to chop. Carrots, celery, peppers and cucumbers cut into sticks. Tomatoes cut into cubes. Garlic skip through the press.
In vegetable oil fry onion,
Add the carrots and celery, sauté.
Add bell pepper, fry another minute.
Put sliced tomatoes. To extinguish on small fire until cooked.
Cut the potatoes into wedges. Cabbage finely chopped.
Cucumbers pripustit in a little water until soft.
Until cooked zazharku in a pot of boiling water (2.5-3 litres depending on size of vegetables) lay the sliced potatoes. Bring to a boil and cook for 3 minutes. Add shredded cabbage, cook for 5 minutes.
Add the diced cucumber and cook for 2 minutes.
Then add the peas along with the liquid, browned vegetables, salt and pepper, a Bay leaf and boil all together 5 minutes. Remove the pan from the heat, add the garlic, cover and let stand 15 minutes.