An interesting version of the lean pickle with canned corn. This recipe will be appreciated by all vegetarians - the soup is prepared without meat and not even in meat broth.
It is necessary
- For eight servings:
- - 2-2.5 liters of water;
- - 200 g of white cabbage;
- - 100 g of canned corn;
- - 30 ml of vegetable oil;
- - 3 pickles;
- - 3 potatoes;
- - 1 carrot;
- - 1 onion;
- - lavrushka, peppercorns, herbs.
Instructions
Step 1
Cut the cabbage into very thin strips, otherwise it will take a long time to cook. Pour the specified amount of cold water into a saucepan, bring to a boil, dip the cabbage into it and bring to a boil again.
Step 2
Peel the potatoes, rinse, cut into small cubes, you can use strips if you are used to cutting it that way. Dip the potatoes in a saucepan and cook for 15 minutes. Peel and rinse the onion, cut into small cubes. Peel the carrots too, it is better to cut them into thin strips, you can even rub them on a grater. Cut the pickles into cubes, save the juice that comes out of them during cutting.
Step 3
Heat a frying pan, pour vegetable oil on it, put onions and carrots and simmer until soft for 3 minutes over medium heat.
Step 4
Place cucumbers with juice, vegetable frying, canned corn without liquid in a saucepan with cabbage. Season with salt and cook the pickle with corn for 10 minutes over low heat, covered.
Step 5
Serve ready-made vegetarian pickle with corn in soup bowls always hot.
