Soup is a song. Personally, I am convinced unconditionally. It can be eaten anytime, anywhere and under any circumstances. The advantages are obvious: delicious, hearty, useful, if handled adroitly stored for a long time. Finally it is a dish that can be eaten in a few days. There is hardly one woman never in my life did not cook the soup. I want to tell you about my soup.
|Cooking time 150 minutes||Number of servings 12|
First, prepare the broth. In cold water put the washed beef. Cooking time is 1.5–2 hours. Periodically remove the foam. 30 min. before the end of cooking add salt. The finished meat is removed and put on the dish.
Collect vegetables (I have from your garden).
Beets, cabbage, onions, carrots, sweet peppers, parsley root cut into strips.
Passerby onions along with carrots and parsley until Golden brown. Beets passerby separately in vegetable oil. Water is not added. The browned vegetables add a little salt, sugar. On a slow fire passerby until soft, then add tomato paste, passerby another 5 minutes for flavor and color squeeze a half of lemon. If the pasta add the beets will be tough (important). Never use vinegar. It is in this way sauteed retained amazing flavor and color of the finished soup.
In the boiling broth lay the cabbage and bell pepper, cook for 10m. Add the browned carrots, onions, parsley root, boil 5 min.
Simultaneously, passerby flour, flour, dilute broth, or water. 3 tablespoons
vegetable oil I put 2 tablespoons of flour.
In the pot with the vegetables passerovannoy add beets, bring to a boil, and enter the flour browned vegetables. Mix, boil for another 5 mins on slow fire, bring to taste. Cover is not available.
The soup is ready. When serving, add sour cream, sprinkle with mixture of chopped herbs, dill, parsley and garlic.