| Cook Time | 60 minutes |
| Servings |
Ingredients
- 3 tablespoons Mash
- 2 tablespoons Sea cabbage canned salad in oi
- 0,5 piece Bulgarian pepper
- 1 clove Garlic
- 3 pieces Cherry tomatoes
- 2 tablespoons vegetabe oil
- 1 piece Champignons large
- 2 pieces Cloves
- 1 piece Bay leaf
- Salt to taste
Ingredients
|
|
Instructions
- Wash the mash, pour water over 2 servings of soup and cook with the addition of bay leaves and spices until tender. While the mash is being prepared, fry the coarsely chopped mushrooms, bell pepper and garlic in oil. When it is ready, add the cherry slices and fry all together a little more, 3 minutes, so that the cherries do not fall apart completely.
- Put the roast in the soup, add salt to taste.
- Then add the sea cabbage to the soup (here you need to choose a cabbage salad, high-quality, delicious). Bring the soup to a boil and you're done!
- When hot, pour on plates and enjoy your meal!
Related posts:
Soup with Seaweed and Beans Recipe
Pancakes with Potato Mash and Herring Sauce Recipe
Mish-Mash in Planin Recipe
Buckwheat Soup with Seaweed Recipe
Pickled Seaweed Recipe
Chicken Liver and Seaweed Salad Recipe
Soup “Assumption” with Pickles Recipe
Thick Vegetable Soup Recipe
Lean Rice Soup with Corn Recipe
Soup with Lentils and Fried Vegetables Recipe
Bread with Cheese and Seaweed Recipe
Seaweed Salad with Meat Recipe