Juice lemon(for submission, be sure to - really enriches the taste for 1 serving - juice of a sufficiently thick Cup of lemon)
I must say that I was preparing a soup of half the normal ingredients. Get 3 normal servings of soup.
Preparing the products. Onions cut into small cubes.
Cabbage cut into strips.
I grated the carrots.
Take a pot (or saucepan) with a thick bottom, preferably. Heat the oil in it, leaving a couple of spoons for frying flour.
Fry the onion in oil, stirring it constantly. Don't let the onions burn!!! Fry the onion until it is transparent and light Golden - it will become soft and bitterness will come out of it.
Fill the onion with water, bring to a boil, add cabbage, stir, bring back to a boil, add carrots, Bay leaf, pepper and salt to taste. Bring to a boil and cook until tender over low heat under the lid. I cooked the soup a little less than 15 minutes.
In a frying pan, heat a couple of tablespoons of vegetable oil and, stirring constantly, fry the flour on it to the characteristic smell of hot nuts. More precisely, can't write, as you feel that smell, you'll understand. Add the flour to the soup, stir, bring to a boil and remove from heat. I gave the soup to infuse for another 5 minutes.
When serving sprinkle with chopped dill and add the juice of a mug of lemon in each plate. Lemon juice greatly changes the taste of the soup, making it more interesting and slightly sour. I. e.I tried and without lemon, but with lemon I liked much more.
The soup turns thick in consistency reminded me of eintopf, i.e. it can be used successfully and dinner. And yet, despite the fact that the soup without meat, he liked even my husband, which I was very surprised.