- water 1.5 liters
- turnip - 5-6 pieces
- small trousers - 1 piece
- bulb - 1 piece
- peas of sweet pepper - 2 pieces
- bud carnations - 2 pieces
- peas of black pepper - 4 pieces
- bay leaf - 2 pieces
- parsley - 1 st. a spoon
- dill - 1 st. a spoon
- garlic - 4 teeth
Until the 19th century, the word "soup" in cooking was almost never met, but soup took a worthy place in Russian cuisine. Chowder was called any dish, most of which was filled with liquid - kvass, milk, meat, fish, mushroom or vegetable broth. Although soup cooked quickly, the view that this is a quick-cooked simple dish is fundamentally wrong. To prepare a really tasty, nutritious soup, culinary mastery is required - the vegetables added to the soup should only be shaded, and in no case should the taste of the main component of the soup be interrupted. The soup pottage, the recipe of which you will find below, is also called repyanka in the people. Sour chicken soup is a very light and low-calorie dish. Preparation: Pour 1.5 liters of cold water into a large saucepan, add salt and bring to a boil. Grind the onion, cut the turnips into cubes. When the water boils, add the vegetables in a saucepan and cook until the turnip is easy to pierce with a knife. 10 minutes before the readiness to add to the soup fragrant pepper, clove and garlic. 2-3 minutes before the end of cooking, add chopped greens of dill and parsley, pour the soup on plates and immediately serve.
Servings: 6