2 часа (ваши 40 мин )
6 servings
I prefer vegetable soups made with beef broth. If the broth is prepared in advance, cooking the main dish will take minimal time. You can add any seasonal vegetables to the soup according to your taste. This time, I prepared a soup with white and cauliflower, as well as canned green peas. Fresh herbs serve as a bright and aromatic addition to the dish.
Prepare the ingredients.
Prepare beef broth in advance. To do this, wash the meat, place it in a pot, and cover with 2.5 L of cold water. Bring to a boil, skim off any foam. Add salt. Simmer the broth over low heat, covered, until the meat is tender.
Separate the cauliflower (or broccoli) into florets.
Slice the leek into half-rings.
Peel and finely chop the onion. Peel the carrots and cut into sticks or grate on a coarse grater.
Shred the cabbage into thin strips.
Drain the canned peas in a colander. (You can also use frozen or fresh peas, depending on the season.)
Finely chop the fresh dill. Reserve a few sprigs for garnish.
Cut the potatoes into small pieces.
In a thick-bottomed pot, melt the butter. Then add vegetable oil. Add the onion and carrots to the hot oil. Sauté the vegetables, stirring, over medium heat for 3-4 minutes. Then add the leek. Sauté for another 2-3 minutes.
Add the white and cauliflower to the pot.
Add the prepared potatoes.
Stir everything. Add 100 ml of broth.
Simmer the vegetables over low heat, covered, for 10 minutes.
Add the peas and any pasta of your choice (I used spirals) to the pot.
Pour 1.5-2 L of broth into the pot.
Add salt and pepper to taste, bay leaf, and Provence herbs.
Cook the soup with pasta and vegetables over low heat for about 10 minutes (until the pasta is done).
Add the chopped dill. Cook the soup for another couple of minutes. Remove from heat and let it steep for 10 minutes. Cabbage soup with peas and pasta is ready!
Serve the soup with fresh dill. Enjoy your meal!
1 час (ваши 20 мин )
3 servings
3 servings
4 servings
1 час 10 мин (ваши 30 мин )
6 servings
