Delicious, rich green cabbage soup with meat broth for your summer menu.
Cooking time 1 hour 30 minutes
Ingredients
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
Preparation
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.
"Aleika" sunflower oil sets off the taste of salads and main courses, gives the body undeniable benefits and support. Does not foam or burn.
Bon appetit!
