The recipe was given in the recommendations for the preparation of dishes for the assumption post. But who prevents us from preparing during Lent. The soup is very juicy and nourishing. If desired, it can be cooked with meat, but in the lean version it is 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
- Vegetables wash and to clear. Onions to chop. Carrot, the root of the celery, pepper and cucumbers cut into straws. Tomatoes cut into cubes. Garlic skip through the press.
- In vegetable oil, spasserovat onion.
- Add the carrots and celery, fry.
- Add bell pepper, fry another minute.
- Put an sliced tomatoes. Put out on a small fire until ready.
- Cut the potatoes into wedges. Cabbage finely chopped.
- In a pot of boiling water (2.5-3 litres depending on size of vegetables) lay the sliced potatoes. Bring to a boil and cook for 3 minutes. Add chopped cabbage, cook for 5 minutes.
- Add the cucumbers cut into strips, cook for 2 minutes.
- Then add the peas with the 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 15 minutes.
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