Vegetable potato soup
Description
Perfect for lunch. I make this soup not only in winter, but also in summer. In hot weather, I replace bacon or pork fat with boiled chicken, making it less caloric. However, if you're going on a long, exhausting hike in summer, I highly recommend preparing this soup according to the original recipe, with crispy pork cracklings, to help maintain energy. Serve the soup hot.
Instructions
- 1
Step 1
Sauté the chopped vegetables in oil: onion (1 piece) together with leek. Add chopped carrots (1 piece), celery, and parsley. Simmer for 15 minutes.
- 2
Step 2
Pour in water, add chopped tomato together with torn cabbage leaves. Season with spices, add bay leaf. Strain the vegetables, as we won't need them. Leave only the vegetable broth.
- 3
Step 3
Peel the potatoes and cut them into cubes. Do the same with the carrots. Peel the second onion and chop it into medium pieces. Sauté the vegetables in oil, then pour in vegetable broth.
- 4
Step 4
Boil the potatoes until cooked. Then mash the vegetables with a fork. Add sauerkraut squeezed from juice, as well as spices and salt.
- 5
Step 5
After 5 minutes, add the fried pieces of bacon or pork fat. Turn off the heat. Sprinkle the soup with herbs and add sour cream if desired.