For a century there have been debates about how useful soup can be for the human body. This liquid dish is quite quickly digested by the body, which is considered a plus. However, because of its instant digestion, soup should not be eaten separately. The dish should go in addition to a more nourishing meal.
Also, soups are excellent warmers in the cold season. Therefore, there is an assumption that the dish was invented in northern countries.
In soups, many useful substances are preserved than when frying or stewing.
Let’s make a soup without meat products with tomato juice.
Ingredients for tomato soup:
- water – 1.5 ml;
- ground black pepper – a pinch;
- potatoes – 3 pcs;
- salt – tbsp;
- onion – pcs.;
- garlic – clove;
- carrots – pcs;
- canned beans – 150 g;
- tomato juice – 250 ml;
- cabbage – 200 g;
- sugar – tsp.
Preparation of tomato soup:
In a saucepan you need to bring water to a boil. While the water is heating up, peel potatoes and cut into small slices. Send the potatoes into the boiling water.
Cut small cubes of onion, chop carrots on a coarse grater. In a small amount of vegetable oil fry carrots and onions for about 3-5 minutes.
To the fried vegetables put tomato juice and sugar, stir. Finely chop cabbage, put to the boiled potatoes in the pot. In advance, get rid of excess liquid and rinse the beans.
To the cabbage and potatoes add vegetables fried in tomato juice, bring the mixture to a boil. Then put the beans, pressed garlic clove, ground black pepper and salt into the pot.
Mix the ingredients and bring the soup to a boil again. After cooking it is worth leaving the soup for 15-20 minutes under a lid.
We advise you to add fresh chopped herbs – parsley and dill – to the soup during cooking.
Serve with lard and black bread, so the soup will acquire new flavors.
