- bulb - 1 piece
- carrots - 1 piece
- potato - 1 piece
- French beans - 4-5 pieces
- white cabbage - 1/2 cup
- garlic - 1/2 st. spoons
- ginger - 1/2 Art. spoons
- salt - 1/2 st. spoons
- water - 7 glasses
1. All vegetables intended for broth, thoroughly wash and clean. 2. Cut the onions, carrots and potatoes into small cubes. Cabbage is not very small. 3. Boil the water over medium heat, add salt and sprinkle all the vegetables into it. Once the broth boils, screw the fire. 4. Cook the broth for 15-20 minutes, occasionally stirring, while try not to crush the vegetables. 5. Transfer the finished broth through a fine sieve into sterile dishes and store in a refrigerator, using as needed. However, it is very advisable to eat a fresh dish on a plate, having spread out ready-made vegetables and filling them with warm broth.
Servings: 6