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"farm-style" mashed soup
1 serving
Carrots are boiled, and celery and leeks are added with oil and broth. Then all these vegetables are strained through a sieve and the resulting puree is diluted with salted broth. In the soup put cabbage, cut into straws and boiled in the broth. Part of the puree is mixed with grated cheese, the produced mixture is spread with bread slices, sprinkled with grated cheese on top and baked in a highly heated roasting cupboard. The finished croutons are served to the soup on a separate plate.
Carrots are boiled, and celery and leeks are added with oil and broth. Then all these vegetables are strained through a sieve and the resulting puree is diluted with salted broth. In the soup put cabbage, cut into straws and boiled in the broth. Part of the puree is mixed with grated cheese, the produced mixture is spread with bread slices, sprinkled with grated cheese on top and baked in a highly heated roasting cupboard. The finished croutons are served to the soup on a separate plate.
broth - 250 g, carrots - 40 g, celery root - 40 g, leeks - 40 g, white cabbage - 40 g, butter - 20 g, cheese - 20 g, bread - 40 g, salt to taste
