Delicious and aromatic spring soup. It is in spring that the season for fresh vegetables and fruits begins. So, it's time to delight the family with light, fresh and hearty dishes. Green peas and red peppers convey their unforgettable, bright taste.
It is necessary
- - 3 liters of meat broth;
- - 300 g of lean beef or chicken;
- - 300 g of white cabbage;
- - 4 things. medium potatoes;
- - 1 carrot;
- - 1 onion;
- - 1 bell pepper;
- - 2 pcs. radishes;
- - 0, 5 cans of green peas;
- - salt;
- - Bay leaf;
- - fresh herbs.
Instructions
Step 1
Rinse the meat in running water, cut into cubes. Boil water in a deep saucepan and add meat. After boiling again, remove the froth and cook for 40 minutes.
Step 2
Rinse all vegetables in cool water and peel them. Cut the potatoes and cabbage into cubes.
Once the meat is cooked, add the chopped vegetables to the broth. Season soup with salt and reduce heat. Cook for 20 minutes.
Step 3
Chop the onion finely while the potatoes are cooking. Grate the carrots on a coarse grater, cut the pepper and radish into strips.
Step 4
Pour some vegetable oil into a saucepan, add onions there. Fry until golden brown. Add carrots, red peppers and radishes to the onion. Pour some green pea juice into a saucepan. Close the lid and reduce heat. Simmer for a few minutes.
Step 5
Transfer the finished sauté to a saucepan. Add half a can of green peas.
Step 6
Turn off the heat after 10 minutes. Add bay leaf and chopped herbs to the soup, pepper a little.
Let the soup steep for 30 minutes.
