I often cook seaweed soups. Almost always use cabbage in canned food such as "far Eastern Salad". Today I made cabbage soup ready to eat in packages, put in a substrate layers of small. I had cabbage in olive oil. These soups are often cooked with buckwheat. It turns out low-calorie, healthy and very tasty soup. Useful for those who are on a diet or eat a minimum of fatty foods, those who monitor their weight.
We cook everything we need for the soup. Today I took the cabbage in batches, the substrate is ready for use. She plates. I will grind the plates (cut the pile with a knife into 4 parts) so that they are smaller in the soup.
I will use a pan with a thick bottom (high saucepan) in which I will first fry the vegetables a little and then continue to cook the soup. Poured olive oil 1 St l. the Second spoon of oil left at the end of cooking soup. Warmed the oil and put it in garlic cloves which I first crushed with a knife. (see photo)
Fry the garlic in the oil for a minute and removed. He gave his scent to the oil. Sent in oil onions finely chopped. Gilded it and then put the carrots. Carrots can be grated. I prefer finely diced. The soup will look more beautiful. I do not fry vegetables too much, I languish more.
Through 3-5 minutes put in a pan of potatoes, cut small dice. A little tiresome, and it's still 3-5 minutes.
Put the buckwheat to the vegetables. Stir and let it soak in the oil and vegetable juice.
Pour boiling water 1 liter. Bring to a boil and cook until cooked buckwheat and vegetables 15 minutes. Salt.
When we cook vegetables and buckwheat, spread the sea cabbage. I already have it ready. Put the peppers: sweet and black peas. Bring to a boil, and it is less than a minute, pour a second spoonful of oil and remove from heat.
Give a little stand under the lid and pour on plates. If desired, Supplement the soup with low-fat sour cream or natural yogurt. Stir the sour cream in the soup and eat.