Cream of cabbage soup

1. Cut white cabbage, boil half a pan of water, salt and dispense Ingredients:

• White cabbage - 1/2 Pieces
• Potatoes - 3-4 pieces
• Bulb - 1 piece (Large or medium bulb.)
• Carrots - 1-2 pieces (One large or two smaller.)
• Milk or low-fat cream - 400-500 Milliliters
• Sunflower oil - 4-6 Art. spoons
• Salt - - To taste
• Pepper - - To taste
• Dill greens, parsley - - To taste
• Cauliflower inflorescences (optional) - 5-7 pieces

Instructions

1. Cut white cabbage, boil half a pot of water, salt and send cabbage. Clean, wash, cut small cubes of potatoes and - into a pan! If you use cauliflower, cut it and also add it to the pan when the potatoes and white cabbage become soft. 2. Peel and slice onions, grate the carrot on a grater. On medium heat in oil fry onions, add carrots to the same place. Onions and carrots should become soft, light golden in color. When the vegetables in the pan are soft enough, add to them fried onions and carrots. 3. Add spices, cook for another 7 minutes, remove from heat and whisk with a blender. Then add milk or cream, return the soup-puree to the fire and bring to a boil. 4. Soup-puree from cabbage is usually served with breadcrumbs. Pleasant!

Servings: 4