Oxalic Russian cabbage soup is very tasty combination of velvety broth, the most delicate buckwheat, mushroom curd cakes, vegetables and greens with sourness. What can be better and more tasty in hot summer day?
Ingredients:
- 2 big bunches of a sorrel;
- 1 small bunch of a nettle;
- 1 bunch of greens (fennel, onions and parsley);
- 1 large carrot;
- 1 bulb;
- 3 bags of buckwheat;
- 1-2 processed cheeses (it is desirable mushroom);
- 4 eggs;
- 1 potato;
- 4 tablespoons of sunflower oil;
- 300 g of sour cream;
- salt;
- 1 teaspoon of seasoning (khmeli suneli and black pepper).
Preparation:
- In a pan with a thick bottom to pour sunflower oil, to place it on average fire and to warm properly.
- Rub carrot on a large grater, to crush onions on small cubes. Lay out the prepared vegetables in hot oil, fry till golden color.
- When vegetables gain necessary color, they need to be filled in with 2-3 liters of usual water and to bring to the boil, having filled with salt, pepper and khmeli suneli. We will note that for a start it is necessary to pour only in 2-3 liters of water, and then if Russian cabbage soup is ropish, then they can be diluted a little more.
- Wash, clean potato to cut in small cubes then to lay out in the boiling broth. There to send also buckwheat in bags. Why in bags? Everything is very simple. Thus, grain won't be digested, but will become impregnated with taste of broth and seasonings.
- To boil contents of a saucepan until ready buckwheat and vegetables then to take out bags of buckwheat on a plate and to cool, and to continue to cook vegetables on slow fire.
- Greens, including a sorrel and a nettle, to wash, shake off, chop a knife, to add to Russian cabbage soup and to boil 10-15 minutes.
- After this time to cut mushroom curd cakes in large cubes, to add to Russian cabbage soup and to bring to the boil. Boil everything together 5-7 minutes, constantly mixing, before full dissolution of curd cakes.
- Boil all eggs until ready, cool, clean and cut in half.
- Take soup plates. In each plate to lay out 3-4 tablespoons of boiled buckwheat and 1 half of egg. To fill in all this with Russian cabbage soup, to fill with sour cream. It is the best of all to give to a table with a rye bread.