Ingredients for Making Summer Soup
- Potato 400-500 grams
- Zucchini zucchini 200-250 grams
- Fresh tomatoes 350-400 grams
- Fresh green peas 100 grams
- White cabbage young 250-300 grams
- Onions 80-100 grams
- Carrot 100 grams
- Butter 50 grams
- Parsley 30 grams
- Green onion 30 grams
- Salt to taste
- Ground black pepper to taste
- A mixture of dried herbs to taste
- Pure water 2.5 liters
- Main ingredients: Pea, Onion, Carrot, Tomato, Zucchini
- World Cuisine
pan, ladle, frying pan with a lid, wooden spatula, kitchen knife, cutting board, knife for cleaning vegetables
Cooking summer soup:
Step 1: prepare the ingredients.
Put the potatoes and carrots in the sink and wash them very carefully, and then, using a special knife, peel the skin from them. Moreover, after cleaning, the root crops must be washed again to get rid of the remnants of the earth and dirt. After washing, cut the carrots into small cubes, and larger potatoes into cubes.
Rinse the zucchini and cut into medium sized pieces. The peel does not need to be removed, as in young zucchini it is still thin.
Tomatoes should also be washed with warm water. With the tip of a knife, cut out the seal left from the tail. Without peeling, cut the vegetables into slices.
Peel the onions and chop them in exactly the same way as carrots in small pieces.
Rip a head of cabbage, removing dead leaves. Cut the stump. Rinse the remaining fresh, crisp leaves with warm water and cut into thin stripes or squares.
Rinse fresh herbs and onion feathers with warm water, so they will be more fragrant, and chop with a kitchen knife.
Be sure to sort through the green peas and rinse with dirt just like everything else.
Step 2: Cook the roast.
Melt and heat the butter in a pan. Put sliced onions and carrots in it. Sauté the vegetables over low heat until they change color slightly. Then add the tomatoes, a mixture of dried herbs and mix, cover the pan with a lid. Stew vegetables over low heat for 10 minutes, sometimes lifting the lid and stirring the contents of the pan.
Step 3: cook the summer soup.
While frying is preparing, pour water into a saucepan and bring to a boil. Pour cubes of potato and zucchini into boiling water, mix and cook on medium rut over 10 minutes. Then put chopped cabbage and green peas in the broth. Keep cooking yet 5-7 minutes. By this time, the frying will have to be prepared, so put it in the soup, cover the pan with a lid and cook more 2-3 minutes. At the same stage, the broth should be salted and pepper to taste. Once all the ingredients are cooked, the summer soup will be ready. Remove it from the heat, sprinkle with dill and green onions, and proceed to serving the dish to the table.
Step 4: serve summer soup.
Serve summer soup immediately after cooking. To taste, you can add a little more pepper, as well as season the dish with sour cream. Enjoy the aromatic and light taste of fresh vegetables. And do not forget that this soup is not only tasty, but also incredibly healthy, so try to eat it as often as possible in the summer.
Enjoy your meal!
- Some housewives also add a little sweet bell pepper to such a soup.
- To make vegetable soup rich, cook it not just on water, but on mushroom, meat, fish or chicken broth.
- Ready soup can also be served with boiled chicken egg.