Today I put a recipe Catering - my husband Sahib, who can cook much better than me, but unfortunately there is no time to conduct their own culinary blog. A pity.
Brine a soup of Russian origin, originally prepared for decoction meat, fish or mushrooms. She went to Sahib from the time when a few years ago to try her in St. Petersburg. Even better, he said, given the Russian ocean-going vessel, which had the pleasure to swim. Despite the storm, ate even more!
Finally, after a brief online Sahib has done his own researches, vegetarian version of this soup (and even vegan if you omit the cream, just like I do). I admit - I'm thrilled! The recipe is very simple. This is not the most economical soup can, because it contains such delicacies as olives and capers, but sometimes you can go crazy after all:)
adding ingredients in the order:
2 carrots, parsley
2 1 / 4 celery 4 medium potatoes
1 / 4 small head savoy cabbage
salt, pepper leaves laurel
tomato paste - 2 tablespoons olive
- 2 tablespoons pickled cucumbers
- 6 large green olives
- a small jar of capers
- 1 / 3 jar, drained (preferably capers in brine with salt water instead of vinegar)
12% cream (optional)
1 / 2 lemon (also optional)
onions to sprinkle
diced carrots, parsley, potatoes, celery and cabbage cooked in water until tender (with the bay leaves, salt, pepper) . Add tomato paste and olive oil, boil for a while. Disable oven.
When broth is hot, add the olives, capers, coarsely chopped cucumbers, but no longer to cook (you can leave the heated plate).
before pouring into a bowl and squeeze gently put a thick slice of lemon. Thus there is flavor of lemon peel. You can add a spoonful of cream. Sprinkle with spring onion as desired.
Enjoy!
PS Readers, please bear with us and did not inquire why the picture can not see a single one of those legendary green olives:)
