Vegetable soup

1 serving


Throw clean washed potatoes with cut eyes into boiling water, then finely chopped onions. Cut the carrots and parsley into circles or small squares and put in the soup 2-3 minutes after boiling the potatoes. Cabbage is cut depending on the degree of maturity. If cabbage is early, the head is cut in half. The poker is cut, finely chopped and thrown into boiling water together with carrots and parsley. Early cabbage leaves are boiled no more than 1-2 minutes. They are shaded at the request of the owner with straws or squares. Soup is boiled over a high heat no longer than 8-10 minutes. Readiness is determined by potatoes. After boiling the soup, we set it aside on the edge of the stove, where it infuses under the lid for 5 minutes. It is good to sprinkle the soup with fresh finely shredded spicy greens. The soup can be spicy with red ground pepper. Bay leaf and pepper are introduced into the soup 3-4 minutes before readiness