Milk soup with cabbage and potatoes
Description
The soup is simple and quick to prepare. It is best served hot with any non-sweet bread products, especially garlic pampushky, toasted bread, or croutons. Serve with sour cream on the side, if desired. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the root vegetables and rinse them in water.
- 2
Step 2
Peel the potatoes and cut them into medium cubes, then place them in a saucepan. Add water and bay leaves, put the saucepan on the stove, and boil for 15 minutes, skimming off the foam that forms.
- 3
Step 3
Finely dice the onion and carrot. Sauté both in vegetable oil for about 3-5 minutes until golden brown.
- 4
Step 4
Cut the cabbage into thin strips and add it to the container with the boiled potatoes.
- 5
Step 5
Add the vegetable sauté, salt, and vegetable seasoning to the same pan. Cook for about 3–5 minutes until the cabbage is tender. Meanwhile, heat the milk to approximately 50°C in a microwave or saucepan.
- 6
Step 6
Pour the hot milk into the soup and cook for about 1-2 minutes. Only hot milk should be added, otherwise cold milk may curdle immediately due to the temperature difference.
- 7
Step 7
Pour the soup into deep bowls and serve hot with bread.