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 Vegetable soup Recipe
I invite you to my soup. It's summer now, it's warm and even hot. Soup can be eaten both warm and cold. Cooking is easy and fast. The aromas of vegetables and herbs will not leave you indifferent to the soup.
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Polish Cuisine
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Polish Cuisine
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Products.
    Products.
  2. Put water on the stove for heating. Tomatoes are slightly cut off from the skin, put in hot water to cook a little.
    Put water on the stove for heating. Tomatoes are slightly cut off from the skin, put in hot water to cook a little.
  3. All vegetables are finely chopped, if desired, we disassemble white cabbage, cauliflower, broccoli into inflorescences. Finely chop the celery, onion, and pepper. Put part of the onion and bell pepper in a saucepan with boiling water to make tomatoes, peel and add to the pan. Do not fry the celery.
    All vegetables are finely chopped, if desired, we disassemble white cabbage, cauliflower, broccoli into inflorescences. Finely chop the celery, onion, and pepper. Put part of the onion and bell pepper in a saucepan with boiling water to make tomatoes, peel and add to the pan. Do not fry the celery.
  4. Boil the vegetables in a saucepan for 15 minutes, add the fried vegetables, continue to boil over low heat for 15 minutes. Add salt to taste, add finely chopped herbs.
    Boil the vegetables in a saucepan for 15 minutes, add the fried vegetables, continue to boil over low heat for 15 minutes. Add salt to taste, add finely chopped herbs.
  5. The soup is ready.
    The soup is ready.
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