This recipe is perfect for beginners in the culinary business or just housewives whose supplies are limited, but who want to continue to delight their household with a delicious lunch.
It is necessary
- - potatoes
- - bulb onions
- - carrot
- - vegetable oil
- - White cabbage
- - salt
Instructions
Step 1
Wash and peel the potatoes. Cut it into cubes and cover with cold water to avoid browning. Peel and dice the onion. Use carrots at your own discretion. It can be cut into small cubes or grated on a coarse grater.
Step 2
Combine carrots and onions in a skillet and top with sunflower oil. Sauté the vegetables until the onions begin to caramel and the carrots begin to shrink slightly. Remove the skillet from the stove and place the ingredients in another bowl to prevent them from burning in the still hot skillet.
Step 3
While the vegetables are roasting, transfer the potatoes to a pot of cold water. Boil the potatoes for 10-15 minutes, then add the sautéed carrots and onions to the pan. In our recipe, we use a classic combination of vegetables, but at this stage absolutely any ingredients can be added to the soup: ground pepper, cauliflower, zucchini, broccoli, green beans. If you add beets, you get a simple version of the well-known borscht.
Step 4
Chop the cabbage finely into strips and add to the soup. Season the soup with your favorite seasoning, salt and add bay leaf. Wait until the potatoes are ready. The soup is ready. Serve with sour cream or mayonnaise and fresh chopped herbs.
