| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
Ingredients
- 125 gram Spinach
- 100 gram Carrot
- 50 gram Celery root
- 300 gram Cabbage
- 1 piece Bulgarian peppers (1/2 red and 1/2 yellow)
- 200 gram Potatoes
- 1 piece Leek
- 2 cloves garlic
- 2 liters Broth
Ingredients
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Instructions
- Cook chicken broth: 2 liters of water, 1 chicken breast, 1 small onion, a light green part of the stalk of leek, 1/2 carrot, a piece of celery root. The brisket wash, cover with cold water and put on fire. Add the chopped small pieces of vegetables, bring to boil, cook on low heat for 30-40 minutes.
- Ready broth, remove the breast, vegetables, squeeze and throw.Cut the meat and put it aside, covered with a film.
- Prepare the products. Vegetables wash, dry and clean. Took half wrapping bacon 150 g.
- Cabbage cut into small cubes, carrot and celery and chop sticks, peppers cut into pieces. Leek cut into half circles and very carefully rinse in a colander under running water.
- Potatoes cut into cubes or slices.
- Carrots and celery fry until soft for 5 minutes. Add leeks and sauté for 1 more minute.
- In the boiling broth to lower the cabbage, bring to boil, cook on low heat for 3 minutes.
- Sprinkle potatoes, bring to a boil again, add salt.
- Add bell pepper and frying, again bring to a boil, reduce the heat and cook for 10 minutes.
- Meanwhile, slice the strips of bacon, and the meat is divided into small pieces.
- Spinach to sort and gently wash under running water. Shake off the water.
- Add the spinach to the soup, add Bay leaf.
- And meat and cook over low heat until vegetables are cooked, about 3 minutes.
- Turn off the heat, add the chopped garlic, let the soup to stand, covered 10 minutes.
