Compound:
- 200 grams of fresh cabbage
- 200 grams of potatoes
- 1 carrot
- 1 bulb
- 1 can canned beans in tomato sauce
- 2-3 pcs tomato
- 1 piece of sweet pepper
- some dried basil and celery
- 1 tablespoon fresh or frozen dill
- 4 black peppercorns
- 1 bay leaf
- salt to taste
Cooking:
- cut cabbage
- Peel and grate the carrots on a coarse grater.
- Peel the onion and chop finely.
- Peel potatoes and cut into small pieces.
- I replace tomatoes and peppers with 200 grams of homemade lecho . It is lecho that gives taste to lean cabbage soup. If you do not have it, then I advise you to cook))). And read paragraphs 6 and 7.
- Scald the tomatoes, remove the skin from them and chop.
- Peel the pepper, remove the seeds and cut into small pieces.
- Open beans and place in a bowl.
- Then lay out all the other prepared ingredients: cabbage, potatoes, onions with carrots, tomatoes and peppers ( lecho ).
- Add dried herbs, pepper and parsley.
- Salt to taste.
- Bring to a boil and cook for 25-30 minutes until tender.
- Before serving, sprinkle with dill and add lean mayonnaise.
PS For those who do not like dietary dishes, I recommend frying onions and carrots in vegetable oil, adding tomatoes and simmering for 5 minutes. Further on the recipe.
