This is a very simple puree soup. It turns out to be extremely tasty and healthy, because it is prepared with seasonal local products. And how delicious it is with homemade bread and sour cream!
It is necessary
- - medium pumpkin - 1/2 pc.;
- - potatoes - 2 pcs.;
- - carrots - 1 pc.;
- - cabbage - 1/4 head of cabbage;
- - tomatoes - 2 pcs.;
- - lentil flakes - 6 tablespoons;
- - parsley, dill, cilantro - 50 g;
- - salt - to taste;
- - asafoetida, black pepper, coriander - to taste;
- - mustard oil - 5 tablespoons
Instructions
Step 1
Wash and peel vegetables: potatoes, carrots, cabbage, pumpkin. Cut vegetables into large random pieces. Place the chopped potatoes, cabbage and carrots in a saucepan, cover with purified water. Cook vegetables over medium heat.
Step 2
In the meantime, cook the lentil flake cutlets. Boil 6 tablespoons of lentil flakes in boiling water. Add your favorite spices and salt. Form patties and sauté them in vegetable oil.
Step 3
Then wash and finely chop the herbs. When the vegetables are halfway cooked, boil the water. Wash the tomatoes and make a cruciform incision in them. Scald the tomatoes with boiling water and peel them off. Cut them into cubes. Add tomatoes, pumpkin and herbs to the soup. Cook the soup for another 6 minutes.
Step 4
Turn off the soup, add spices to it: asafoetida, black pepper, coriander. Salt. Let the soup cool slightly and grind the soup with a blender. Pour the soup into bowls, pour the mustard oil, place the cutlets in the same place. You can decorate the soup with sprouted seeds or green buckwheat.
