The recipe was given in the recommendations for the preparation of dishes for the Assumption Fast. But who prevents us from preparing during Lent? The soup turns out to be very juicy and satisfying. If desired, it can be cooked with meat, but in the lean version it turns out very tasty.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
Ingredients
- 300 gram Cabbage
- 1 tin Green peas small
- 2 pieces Cucumber salted
- 4 pieces Potatoes
- 2 pieces Tomato
- 1 pieces Bulgarian pepper
- 1 pieces Carrot
- Celery root slice of, at will
- 1 pieces Onion
- Garlic at will
- Salt on taste
- Black pepper on taste
- 3 pieces Bay leaf
Ingredients
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Instructions
- Wash and peel the vegetables. Finely chop the onion. Carrots, celery root, peppers and cucumbers cut into strips. Cut tomatoes into cubes. Garlic is passed through a press.
- In vegetable oil, save the onion.
- Add carrots and celery, fry.
- Add the bell pepper, fry for another minute.
- Put the chopped tomatoes. Simmer on low heat until tender.
- Cut the potatoes into slices. Finely chop the cabbage.
- Put sliced potatoes in a saucepan with boiling water (2.5-3 liters, depending on the size of the vegetables). Bring to a boil and cook for 3 minutes. Add the chopped cabbage, cook for 5 minutes.
- Add the cucumbers cut into strips, cook for 2 minutes.
- Then add the peas with liquid, fried vegetables, salt and pepper, bay leaf, cook all together for 5 minutes. Remove the pan from the heat, add the garlic, cover and let stand for 15 minutes.
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