Soup lovers will appreciate another tomato soup recipe. The celery in this dish will add a savory flavor to your soup and make all guests ask for more.
It is necessary
- - from 2, 5 to 3 liters of broth;
- - tomatoes (packaged or fresh);
- - 1 tbsp. a spoonful of tomato paste;
- - 2 small carrots;
- - root celery;
- - stalked celery;
- - Chinese cabbage;
- - Bulgarian pepper;
- - green peas (frozen);
- - frozen corn;
- - 4 medium potatoes;
- - 1 onion;
- - 3 cloves of garlic;
- - meat;
- - salt;
- - pepper.
Instructions
Step 1
Cook the vegetable broth. If you want to make a non-fast version of this soup, then chicken broth is more suitable for you. After the base is ready, strain it.
Step 2
All vegetables must be thoroughly washed, allowed to dry, and then peeled from them.
Step 3
Chop the following into thin strips: onions, root celery and carrots. Slice the cabbage thinly. Grind the bell pepper into small diamonds. Cut the celery stalks into thin slices, but so that they go obliquely. Cut the potatoes into small pieces.
Step 4
Put the skillet on fire and add some vegetable oil. Fry the root celery with the carrots until the vegetables are tender.
Step 5
Dip the potatoes in the boiling broth and bring them to the boil again. Then reduce heat and simmer for 5 minutes.
Step 6
Without defrosting, add corn and peas. Add the vegetables that you fried to the broth, as well as bell peppers and stalked celery. Bring everything to a boil again and cook for another 5 minutes.
Step 7
Cut the meat into strips. Add meat and cabbage to the broth. If you have tomatoes from the package, then add them, fresh tomatoes must first be grated on a grater, having previously peeled them. Add tomato paste to the broth, add salt and pepper to taste and cook until the vegetables are cooked.
Step 8
After the soup is completely cooked, remove the pan from the heat, add the pre-chopped garlic, cover and let it brew for 10 minutes
