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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.
Ingredients for Soup "Discou"
- Bay leaf - 3 PCs
- Cabbage - 300 g
- Potatoes - 300 g
- Onion - 1 piece
- Carrots - 1 piece
- Vegetable oil - to taste
- Salt - to taste
- Parsley - 1 Puig.
- Canned fish - 250 g
- Water - 2 l
- Pepper - 0,5 PCs
Step by step instruction of cooking Soup "Discou"
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.
Potatoes cut into cubes.
In boiling water put the potatoes, cook until soft (when you add the cabbage).
While cooking the next soup, cut onion, bell pepper and on a coarse grater grate the carrots.
Passeruem onion, carrot and pepper in vegetable oil.
Put in a pot of soup.
After the cabbage is roasting vegetables and Bay leaf.
5 minutes until cooked add to the pan sprat. Salt.
Before you switch off, add the chopped parsley, let the sauce to boil a little, and turn off. Let cool and serve cold.
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!