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Vegetable soup with pasta
1 serving
spit the chopped onions in butter, then add carrots, celery, fresh cabbage, cut into slices, and leek - in half rings. continuing to sauté, add tomato puree or fresh mashed tomatoes, pour all this with vegetable decoction or water, salt to taste and cook. shortly before the end of cooking, add pasta 1 cm long. Season the ready soup with rustic milk mixed with egg, add butter, chopped basil and parsley, black pepper. to the soup separately serve grated cheese kashkoval or brynza.
spit the chopped onions in butter, then add carrots, celery, fresh cabbage, cut into slices, and leek - in half rings. continuing to sauté, add tomato puree or fresh mashed tomatoes, pour all this with vegetable decoction or water, salt to taste and cook. shortly before the end of cooking, add pasta 1 cm long. Season the ready soup with rustic milk mixed with egg, add butter, chopped basil and parsley, black pepper. to the soup separately serve grated cheese kashkoval or brynza.
white cabbage - 9 g, carrots - 10 g, onions - 8 g, leeks - 6 g, pasta - 8 g, tomato puree - 7 g, or tomatoes - 28 g, butter - 12g, cheese - 15g, or brynza - 15g, prostokvash - 20 g, eggs - 0.16 pcs., Black pepper - 0.02 g, basil - 3 g, celery - 6 g, parsley greens - 2 g, salt to taste
