Soup
Description
Hearty and aromatic soup. The "Pot-au-feu" soup is very tasty and fragrant, thanks to a variety of root vegetables and herbs. No wonder it appealed to literary classics, and its name can be found in literature. Bulgakov mentions it in "The Master and Margarita," and Tolstoy in "Anna Karenina." Try it. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Cut the carrots into small pieces and place them in a frying pan with sunflower oil. Take only the white part of the bunch of onions and add it to the carrots.
- 3
Step 3
Peel the parsley root and celery root, cut into small pieces, then place in a skillet and sauté over medium heat for about 10 minutes.
- 4
Step 4
Thinly slice the radish and add it to the boiling broth.
- 5
Step 5
Peel the potatoes, slice them, and add to the broth.
- 6
Step 6
Transfer the root vegetables from the skillet to the pot with the broth and continue cooking over low heat, covered, for about 15 minutes. Add salt to taste.
- 7
Step 7
Separate the cauliflower into small florets, thinly slice the celery stalk, then add green peas and chopped asparagus beans. Add the prepared vegetables to the soup 5 minutes before it is done. Cook uncovered.
- 8
Step 8
Finely chop assorted greens and place them into individual serving plates. I have spinach, parsley, dill, and green onion.
- 9
Step 9
The spring root vegetable soup is ready.