- vegetable broth or chicken - 6 glasses
- potatoes - 3 pieces (medium)
- carrot - 1 piece (large)
- onion - 1 piece (medium)
- salt, pepper, greens - 1 To taste
- Peking cabbage - 2-3 Stakanov (finely chopped)
- Butter - 2 Art. spoons
- vegetable oil - 2-3 Art. spoons
Pour the broth into a saucepan and bring to a boil. You can use any broth available at your fingertips - meat, chicken, mushroom, vegetable or mixed. Depending on whether you get a vegetarian or more dense dish. Wash potatoes, peel, cut into small cubes and rinse again in water to remove excess starch. Carrots are washed, brushed and cut into fairly large straws. Cut the onions rather finely. Put the whole mass in a pan with a mixture of vegetable and butter, pass over medium heat until golden brown. In a boiling broth pour the potatoes, allow it to cook until half ready. Then add roast of carrots and onions, chopped Pekinese cabbage, salt, spices and greens to taste. Cook for another 5-7 minutes. A wonderful useful soup is ready. Pour it into plates, decorate with olive, a slice of lemon and a twig of green, and immediately call the family to the table!
Servings: 4