Ideal combinations of vegetables, cereals and spices make these soups tasty, fragrant and very satisfying.
1. Tomato soup with broccoli, cabbage and patch beans
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Ingredients
- 2 tablespoons of vegetable oil;
- 1 onion;
- 2 cloves of garlic;
- ½ small head of cabbage;
- 2 carrots;
- 350 g of frozen or fresh broccoli inflorescences;
- 150 g of frozen or fresh patch beans;
- salt – to taste;
- 1 teaspoon of paprika;
- 800 g of tomato paste;
- 900 ml of water;
- 2 vegetable or chicken broth cubes.
Cooking
In a saucepan or pan, heat the oil and slightly fry the crushed onions and garlic over medium heat.
Cooking
Heat the oil in a pan or saucepan over medium heat. Fry the crushed garlic and onion on it for a couple of minutes, periodically stirring. Put the cubes of carrots to the vegetables, season with salt and pepper and cook for another 2 minutes.
Pour in wine and water,
Cooking
Before preparing a soup, soak the barley for the night.
Heat the oil in a pan or saucepan over medium heat. Put onions, carrots and celery sliced cubes, season with spices and fry for about 5 minutes, periodically stirring. Add fire a little and
Cooking
Divide broccoli into inflorescences. Clean the stems and cut into small cubes. In a pan or saucepan, heat the oil. Lay out finely chopped onions and fry, stirring periodically, 5 minutes over medium heat.
Cooking
In a pan or saucepan, heat the oil. Put chopped onions and garlic and fry on moderate heat for about 5 minutes.
Cooking
Heat the oil in a pan or saucepan over medium heat. Put on onions and finely chopped chili cubes. Fry for about 5 minutes, stirring periodically.
Cooking
In a pan or saucepan, heat the oil over medium heat. Lay out finely chopped onions,
Cooking
In a pan or saucepan, heat the oil over medium heat. Put the onions, carrots and celery sliced in cubes and fry for 4 minutes, stirring periodically.
Cooking
In a pan or saucepan, heat the oil and fry on it finely chopped onion for about 5 minutes.
Cooking
Pre -soak the peas for the night. Then pour it about half of the water and cook it until it becomes soft. Pour the rest of the water and bring to a boil.
Cooking
In a saucepan or pan, heat the oil and slightly fry the crushed onions and garlic over medium heat.
Cooking
Heat the oil in a pan or saucepan over medium heat. Fry the crushed garlic and onion on it for a couple of minutes, periodically stirring. Put the cubes of carrots to the vegetables, season with salt and pepper and cook for another 2 minutes.
Pour in wine and water,
Cooking
Before preparing a soup, soak the barley for the night.
Heat the oil in a pan or saucepan over medium heat. Put onions, carrots and celery sliced cubes, season with spices and fry for about 5 minutes, periodically stirring. Add fire a little and
Cooking
Divide broccoli into inflorescences. Clean the stems and cut into small cubes. In a pan or saucepan, heat the oil. Lay out finely chopped onions and fry, stirring periodically, 5 minutes over medium heat.
Cooking
In a pan or saucepan, heat the oil. Put chopped onions and garlic and fry on moderate heat for about 5 minutes.
Cooking
Heat the oil in a pan or saucepan over medium heat. Put on onions and finely chopped chili cubes. Fry for about 5 minutes, stirring periodically.
Cooking
In a pan or saucepan, heat the oil over medium heat. Lay out finely chopped onions,
Cooking
In a pan or saucepan, heat the oil over medium heat. Put the onions, carrots and celery sliced in cubes and fry for 4 minutes, stirring periodically.
Cooking
In a pan or saucepan, heat the oil and fry on it finely chopped onion for about 5 minutes.
Cooking
Pre -soak the peas for the night. Then pour it about half of the water and cook it until it becomes soft. Pour the rest of the water and bring to a boil.
Add potatoes and carrots, colored cabbage, bay leaves, spices and oil to the peas. Cook for 20-25 minutes until the vegetables are softened. Add sour cream and chopped parsley to the soup and mix.