The highlight of this vegetable soup is turnip! Surprise your guests with the unusual Kaleidoscope dish.
It is necessary
- - potatoes 3 pcs.,
- - carrots 1 pc.,
- - turnip 1 pc.,
- - cucumbers 2 pcs.,
- - onion -1 pc.,
- - green peas 0.5 cups,
- - dill, parsley to taste,
- - 2 bouillon cubes,
- - olive oil or vegetable oil for frying.
Instructions
Step 1
Cut the onion, turnips and half of the carrots into small cubes. Grate the other half of the carrots on a coarse grater. Peel the cucumbers and cut into cubes.
Step 2
Peel and chop the potatoes. Cook the potatoes in the broth. Do not forget: if you are cooking with bouillon cubes, you should not add salt to the soup. Fry onions, grated carrots and turnips in oil (preferably olive oil, but you can also use butter). When the potatoes are almost ready, lower the diced carrots and add the frying to the broth.
Step 3
Cook for 10 minutes, add cucumbers and green peas (you can take canned ones, but the taste will not be the same as fresh ones) and cook for another 10 minutes. Finely chop the dill and parsley, but do not pour into the soup, but serve on a separate plate, those who wish will add themselves, as well as sour cream, to their own taste.
