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Soup "Discou"

Soup "Discou"

Without the embellishment - this is my favorite soup. So preparing my great-grandmother, she told me that the recipe she was given the monks of the monastery of Divnogorsk, in the name of the soup comes from the word "miracle" - a miracle. Eat it cold, but hot it is not less tasty. Cooked very quickly. Try it and you, maybe for you it will become a favorite.

Cooking time- Number of servings-

Ingredients for Soup "Discou"

Step-by-step instruction of cooking Soup "Discou"

Step 1

I always cook, as they say, "the eye", but here all specially measured and weighed. Here are the vegetables that we need. And, of course, sprats in tomato sauce - without it, it is not cooked.

Step 2

Potatoes cut into cubes.

Step 3

In boiling water put the potatoes, cook until soft (when you add the cabbage).

Step 4

While cooking the next soup, cut onion, bell pepper and on a coarse grater grate the carrots.

Step 5

Passeruem onion, carrot and pepper in vegetable oil.

Step 6

Cabbage shred.

Step 7

Put in a pot of soup.

Step 8

After the cabbage is roasting vegetables and Bay leaf.

Step 9

5 minutes until cooked add to the pan sprat. Salt.

Step 10

Before you switch off, add the chopped parsley, let the sauce to boil a little, and turn off. Let cool and serve cold.

Step 11

In the hot summer, when the body does not take fat food, I want something light. And soups and borscht have have this discou soup will be a godsend. With a piece of black bread (www.povarenok.ru/re cipes/show/66291/?ci d=2774750) very tasty!