- Bulgarian pepper - 3 pieces (red)
- Vegetable broth - 600 Milliliters
- Onions - 1 Piece
- Butter - 20 Grams
- Cream - 100 Milliliters
- Crab sticks - 9 pieces
- Sour cream - 4 Art. spoons
- A bunch of green onions - 1 piece
- Salt, pepper - - To taste
- Salt, pepper - - To taste
Peppers are thoroughly washed, remove the stem, take out the seeds and bake in the oven at 180 degrees for about 20 minutes. In a saucepan with a thick bottom, melt the butter and send there diced peppers and quarter-rings onion. Fry until golden. Then fill the vegetables with vegetable broth, cover with a lid and simmer for about 30 minutes. The soup is slightly cooled and blended using a blender to a homogeneous mass. Salt and pepper to taste. Then add the heated cream to the soup and mix everything thoroughly. Then we prepare the salad. Finely chop the crab sticks and chop the green onions. Mix with sour cream, add salt to taste. We put a salad in a soup plate with a metal ring. In the plate carefully pour the cream-soup of pepper, decorate with green onions and serve to the table. Bon Appetit!
Servings: 3