Shchi valaam

1 serving


Cabbage, cut bulb onions, bay leaves, parsley, pepper, braise with peas when adding water. Cook the finely chopped fresh mushrooms separately. Remove the mushrooms from the broth, fry lightly. When the cabbage has evaporated, it has become soft, but with a crunch, sprinkle the flour toasted to a roeowy-light-skinned color. Add all the components, fresh greens, sour cream to the mushroom broth. Shchi long and slow, warm up over a small heat, not bringing to a boil, so that they are soaked in mushroom and cabbage spirit