Soups are a dish that is quickly digested in the body. In cold countries, soup played an important role in warming up during severe cold weather. As a rule, they cooked rich soups that could feed a large family.
In hot countries, on the contrary, soups were cold. So people could cool themselves in a particularly hot period and still get full.
Soup is considered a necessary dish for a person. Therefore, it can not be excluded from the diet. However, there is not always time to prepare a full-fledged
soup. Let’s make soup preparations that make cooking several times easier.
Ingredients for soup preparations:
- Boiled mushrooms – 1,5 kg;
- Fresh cabbage – 1.5 kg;
- Tomatoes – kg;
- Onions – ½ kg;
- Carrots – ½ kg;
- Vegetable oil – 200 ml;
- Water – 500 ml;
- Salt – 2 tbsp;
- Sugar – tbsp;
- Black peppercorns – 6 pcs;
- Laurel leaf – 3 pcs;
- Vinegar 9% – 5 tbsp.
Preparation of the soup preparation:
Cut quarter rings onion, rub on small grating cutters peeled carrots. In a frying pan with vegetable oil bring the onion to transparency, add carrots and fry lightly.
Shinkuem thinly shred cabbage and squeeze it slightly with your hands. In tomatoes make small cross cuts and immerse in boiling water. After 10 minutes, take the tomatoes out of the water and remove the skin.
Cut the tomatoes into small cubes. Put onions and carrots in the pot, put cabbage and tomatoes on top. Fill the pot with 500 ml of water, salt and sugar.
Add black pepper and bay leaf to the pot. Stew the vegetables under a lid for an hour. Then put the mushrooms in the vegetable mass and stew similarly for 10 minutes.
Pour vinegar into the mixture, stir gently and stew for a couple of minutes. Then put the preparation in sterilized jars, tightly close the lids and turn the bottom upside down.
Leave the jars until completely cooled under a towel. It turns out to be a great base for sauteed vegetables, soups and even for pie filling.
