Soups

Spring soup


Ingredients for Making Spring Soup

  1. Purified water 1.5-2 liters
  2. Potato 6 pieces
  3. 2 carrots
  4. White cabbage 200 grams
  5. Green peas (frozen or fresh) 0.5 cup
  6. Sweet pepper 1 piece
  7. Fresh cucumber 1 piece
  8. Fresh tomato 2 pieces
  9. Onions (onions and / or green) 100 grams
  10. Salt 1 tablespoon
  11. Greens to taste
  12. Vegetable oil 3 tablespoons
  13. Bay leaf 2-3 pieces
  14. Ground black pepper 0.3 teaspoon
  15. Paprika 0.3 teaspoon
  16. Turmeric 0.3 teaspoon
  • Main ingredients: Pea, Cabbage, Potato, Onion, Carrot, Cucumber, Tomato
  • Serving 3 servings

Inventory:

Saucepan, ladle, kitchen knife, cutting board, tablespoon, vegetable peeling knife, deep serving plates.

Cooking Spring Soup:

Step 1: prepare the vegetables.


First, prepare all the ingredients for the soup. Fill the carrots with potatoes in the sink and rinse thoroughly with warm running water. For the best effect, use a special brush. After peeling off the root crops, rinse with water again and crumble in small pieces. Cut the potatoes into cubes, and the carrots into circles.
Wash cabbage leaves with water as well. Brush off excess moisture and make sure that all leaves are fresh, green, without brown spots and no signs of wilting. Chop cabbage into thin strips.
Sort the peas. Rinse fresh, frozen can be added to the soup directly.
Halve the pepper, take out the core and remove the tail. Rinse the vegetable with warm water, and then cut it into small cubes.
Rinse the tomatoes with warm water, remove the seal in the place where the stem was. If the skin is not to your liking, then it is very easy to remove it from the tomatoes, it is enough to first boil them for several seconds in boiling water and then cool in ice water. Cut peeled tomatoes into small cubes as well.
Wash the cucumber and be sure to check if its skin is bitter, it may need to be removed. Grind the prepared vegetable with a knife.
Peel the onions, cut the ends on both sides and cut the ingredient into small pieces.
Chives, along with all the fresh herbs that you decide to add to the soup, rinse thoroughly and chop with a knife.

Step 2: cook spring soup.


All vegetables are washed, peeled and chopped. It's time for the most important stage, for cooking soup. And for this, pour clean water into the pan, add a bay leaf and put everything on fire. As soon as the liquid boils, sprinkle carrots, potatoes and onions into it. Stir and cook over medium heat for 10 minutes. Next in line to the soup, run green peas and chopped cabbage. Season with ground black pepper, add turmeric and salt. Keep cooking more 10-15 minutes. Then, in an almost ready soup, add fresh cucumber, tomatoes and vegetable bell peppers. Mix everything well and cook nothing at all, 5-7 minutes. It remains to add only paprika and vegetable oil. That's all, spring soup is almost ready, remove it from the heat, add fresh herbs, cover and let it stand for a while, literally 5-10 minutes, then serve the finished dish to the dining table.

Step 3: serve spring soup.


Pour the spring soup on the plates, to taste you can add sour cream, offer homemade garlic buns. Sometimes I don’t pour green onions in a pot with soup, but I put a large plate with it on the table; whoever wants it will add this fragrant ingredient to itself in the plate.
Enjoy your meal!

Recipe Tips:

- Instead of white cabbage, you can use cauliflower or even, for example, take broccoli.

- If you are a noble lover of meat and rich soups, then cook this dish on chicken or fish broth. This will add flavor, but make it fatter and less healthy.

- For taste and color, you can add a little tomato paste to this soup, literally 2-3 tablespoons.