Delicious, rich green cabbage soup with meat broth for your summer menu.
Cooking time 1 hour 30 minutes
Water 3 l
Beef bone 400 g
Potatoes 3-4 pcs
Onion 2 pcs
Tomato 1 pc
Carrot 1 pc
Sorrel 1 bunch
Green onion (feather) 1 bunch
Parsley (greens) 1 bunch
Dill (greens) 1 bunch
Bay leaf 1-2 pcs
Salt to taste
Rinse the meat, peel the onion.
Put the meat bone and 1 peeled onion into a saucepan, add water and cook. After boiling, remove the foam, cook 1-1, 5 over low heat.
Peel and dice the potatoes. Cook potatoes in broth for 10-15 minutes.
Peel the onion and carrots. Finely chop the onion, grate the carrots.
Add the diced tomatoes and cook for another 1-2 minutes.
Rinse sorrel and greens and dry, chop.
Add fried vegetables to a pot with potatoes.
Add chopped greens.
Season with salt and add bay leaf and pitted meat. Place on the stove and cook for another 2-3 minutes.
Pour the ready-made green cabbage soup into plates and serve.
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