Description
The recipe for this wonderful soup I took from the book the presenter Ruslana Pysanka "Culinary temptations from the Kievan Rus". The soup turns out with a pleasant acidity and have handy after the holiday feast.
Ingredients
-
Beets
2 шт
-
Carrots
1 шт
-
Potatoes
3 шт
-
Onion
1 шт
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Cabbage
200 г
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Celery root
50 г
-
Tomato
3 шт
-
Spinach
300 г
-
Sorrel
150 г
-
Spices
-
Sour cream
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Garlic
-
Broth
Cooking
Beets, carrots, onions (celery) saute in sunflower oil. Simmer for 20 minutes.
While cooked vegetables, peeled potatoes, cut into cubes and throw into boiling water (I have chicken broth)
Cut the cabbage into strips. A little later lay the shredded cabbage. When the cabbage and potatoes are cooked (allow to boil), add the beets, onions, carrots.
Chopped spinach and sorrel put it in the soup and switch off the stove after a minute. The soup turns red and tart. In the end, I added a couple crushed cloves of garlic.
Serve with sour cream, eggs, hard-boiled.
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