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 Sea Cocktail Soup Recipe
A simple and low-calorie vegetable soup with a sea cocktail - for seafood lovers and figure-watchers. Such a light soup - we just love it!
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Italian Cuisine
Cook Time 50 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Italian Cuisine
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Peel carrots, potatoes, onions, cut cabbage into inflorescences (if using fresh). Put the whole vegetables (!) in a saucepan, pour cold water. As soon as the soup boils, add salt and spices. Boil for about half an hour.
    Peel carrots, potatoes, onions, cut cabbage into inflorescences (if using fresh). Put the whole vegetables (!) in a saucepan, pour cold water. As soon as the soup boils, add salt and spices. Boil for about half an hour.
  3. Remove the finished vegetables from the broth.
    Remove the finished vegetables from the broth.
  4. Put a sea cocktail in a saucepan with broth, add tomato paste. Cook for 10-15 minutes.
    Put a sea cocktail in a saucepan with broth, add tomato paste. Cook for 10-15 minutes.
  5. Chop the carrots, cabbage and potatoes, put them on plates (discard the onion), pour the broth with seafood.
    Chop the carrots, cabbage and potatoes, put them on plates (discard the onion), pour the broth with seafood.
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