Soup this liquid dish which cornerstone broth is. In kitchen of any country, soup holds a specific place, it not only pledge of healthy food, but also a symbol of homeliness and heat. In the Russian culinary tradition soup belongs to first course. And first dish has to be rich, but at the same time, as a rule, a lung. It is quickly acquired, well warms and promotes digestion improvement. All know that to have dinner hot soup very important and it is useful for health.
It is required to you
- pork with fat - 300 g;
- potatoes - 5 pieces;
- carrots - 1 piece;
- onions - 2 pieces;
- rhubarb - 3 scapes;
- sprouts of a young nettle - 1 handful;
- sorrel - 1 handful;
- fennel greens;
- parsley greens;
- sunflower oil;
Instruction
1. Pour into a pan two liters of water and put it on fire. In advance get a steak from the freezer, put it on a plate and let's thaw a little, but no more than ten - fifteen minutes. Let it slightly will depart, then it will be simpler to you to cut it. After that cut meat small into cubes and fry on sunflower oil to a crust. Salt. Lower the fried meat in a pan with the boiling water.
2. While meat cooks, prepare other ingredients, necessary for soup. Peel potatoes and cut it into cubes, approximately the same sizes as meat. As soon as finish with this business, at once put it in broth.
3. Now prepare a nettle. Before beginning to cut, steam it abrupt boiled water and leave in such look for two-three minutes. Then drain hot water and wash out a nettle under cold water. The scalded nettle won't be stung, you will wash away from it all dirt and dust, and in soup it will turn out much more gently. After that small cut it and send to a pan. Leave to cook on slow fire.
4. At this time clean onions with carrots. Small cut onions, grate carrots. Fry them on sunflower oil that they were slightly reddened. At once release in a pan. Make fire more feasible. In a couple of minutes pour out a rhubarb in soup. Before well wash out it and cut on small ringlets. Also don't forget to add fresh greens of parsley and fennel. Now well mix everything and salt soup to taste. Leave it to boil on weak fire.
5. Through five - seven minutes soup will be ready. Give it time to stand, and in fifteen-twenty minutes it can be eaten. Fill a little powder of a red bitter capsicum in a plate and put fresh sour cream.