Brussels sprouts are rich in protein, amino acids, vitamins C, PP, A and B. And in many respects it surpasses white cabbage. Brussels sprouts enhances immunity and has a general tonic effect on the body. It is stewed, fried, used to make soups, which are in no way inferior in their nutritional properties to chicken broths.
Vegetable soup with brussels sprouts
To make a light soup with Brussels sprouts, you will need:
- 4 potatoes;
- 150 g of Brussels sprouts;
- 5 pieces. leeks;
- 150 g sour cream;
- 3 tbsp. l. butter;
- greens;
- ground black pepper;
- salt.
Wash Brussels sprouts and blanch in boiling water for 1-2 minutes. Then fold in a colander and let the water drain. Chop the leeks and lightly fry in butter with the Brussels sprouts.
Boil 2 liters of water in a saucepan.
Wash, peel and cut the potatoes into thin slices. Then dip in boiling water, salt and cook for about 10 minutes. Then add the fried vegetables and continue to cook the soup at a low boil until tender. Season to taste with pepper and salt. Serve with sour cream and herbs.
Assorted vegetable soup
To prepare a delicious assorted vegetable soup, you need to take the following ingredients:
- 3 potatoes;
- 150 g of Brussels sprouts;
- 250 g of cauliflower;
- 150 g asparagus beans;
- 150 g of young green peas;
- 1 carrot;
- 1 turnip;
- 1 rutabaga;
- parsley root;
- celery root;
- onion;
- 5-6 st. l. butter;
- greens (parsley and dill);
- ground black pepper;
- salt.
Onions, carrots, rutabagas, turnips, parsley and celery roots, peel, finely chop and brown in butter in a deep frying pan. Then pour a liter of boiling water, salt and cook for about half an hour until the vegetables are completely softened. Strain the resulting concentrated vegetable broth through several layers of gauze.
Boil 2 liters of water in a separate bowl. Prepare the remaining ingredients: cauliflower, brussels sprouts, potatoes, young green peas, and asparagus beans. Wash all the vegetables, peel and cut the potatoes into slices, disassemble the cauliflower into inflorescences, then put everything in boiling water and cook for 20 minutes. After that, mix the vegetable broth with the previously cooked one, season the soup to taste with ground pepper and salt, bring to a boil and remove from heat.
Serve the prepared assorted vegetable soup to the table, sprinkle with chopped herbs.
Brussels sprouts soup with mushroom broth
To prepare a soup according to this recipe, you will need:
- 1.5 liters of mushroom broth;
- 600 g of Brussels sprouts;
- 4 potatoes;
- 0.5 cups sour cream;
- 2 tbsp. l. butter;
- salt.
Wash Brussels sprouts and put them in boiling water for 2 minutes, then put them in a colander, and when the water drains, transfer them to a saucepan with melted butter and lightly fry.
Then pour over the fried Brussels sprouts with mushroom broth, add peeled and sliced potatoes, salt and cook the soup over low heat for 20-30 minutes. Serve the prepared Brussels sprouts soup with sour cream.
