This Russian cabbage soup with pickle mushrooms will certainly taste fantastic for those people, who live in other countries of the world and have never tasted the dish before. The soup is very dense, aromatic and becomes a nice choice for vegetarians!
- cabbage : 300 g
- green canned peas : 1 can
- pickled cucumber : 2 piece
- potato : 4 piece
- tomatoes : 2 piece
- bell pepper : 1 piece
- carrots : 1 piece
- celery stalk : 1 piece
- onion : 1 piece
- garlic : 3 clove
- salt : 0.5 tsp
- black pepper : 1 pinch
- bay leaf : 3 piece
Stages of cooking
Wash and peel the vegetables. Chop the onion. Cut the carrot, celery stalk, pickle cucumbers and bell pepper into thin strips. Cut the tomatoes into cubes. Press the garlic.
Fry the chopped onion on oil
Add carrot and celery, fry them well.
Add bell pepper and keep frying for one minute.
Add the tomatoes. Stew on small fire until they are ready.
Cut the potatoes into cubes and shred the cabbage. Stew the cucumbers in a bit of water until they become soft.
While the vegetables are frying, put the potatoes into a deep pot with hot boiling water and boil for about 3 minutes. Add shredded cabbage and keep boiling for 5 minutes.
Add pickle cucumbers and keep boiling for 2 minutes.
Then add green peas with the sauce, vegetables, salt, black pepper, bay leaf and keep boiling for 5 minutes more. Take the pot away from fire, then add garlic, cover the pot with the lid and leave for about 15 minutes. Enjoy the soup!