Lean cabbage soup with buckwheat

Lean cabbage soup with buckwheat

Category: First meal

Kitchen: Russian

Ingredients
Bulb onions	2
Sauerkraut
Potato
Buckwheat
Greens

Cooking method

• SHIPS ... but, therefore, lean.
• Because POST !!!
• And without stew ... is this life? And without sour cabbage soup "... and at all, and doubly ... ©) So look - it may come in handy. ...
• We take the onion and chop it.
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• Sauerkraut.
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• Let the juice drain.
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• Let the onion be slightly reduced.
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• Then there - in a frying pan cabbage and simmer. About twenty minutes to become soft. For an amateur, you can add tomato or tomatoes, for example, in your own juice. But we didn't.
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• While the cabbage is stewing, peel and cut the potatoes.
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• Let's sort out buckwheat and wash it.
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• When the water in the pan boils, put buckwheat and potatoes there.
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• And we cook. When the potatoes are half cooked, then send the stewed cabbage with onions there.
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• And we cook it all. About twenty minutes. And when it's almost ready, we lay the greens. We took from the freezer, prepared from last summer, a mixture of green leaves from the garden.
• And in her saucepan.
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• We let it brew a little, and ... this is how it looks.
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• Here. Of course, you need to simmer the cabbage soup in the oven. But firewood is expensive these days. We save.
• Another time, as we get rich, we will do it in the stove and then I'll tell you.
• Well, that's all. It turns out very quickly in time - forty minutes and the cabbage soup is ready. The principle of "diurnality" is preserved.
• Today they are delicious, tomorrow they will be even tastier.
• Angela for you at your meal!

thanks for the recipe! noble cabbage soup! shi da porridge is our food!))

Thanks for the idea. I tried it from the oven with barley, I will try with buckwheat.

Try stewing the cabbage for an hour and a half. You will not regret. I didn’t cook more than this time. They say that the more cabbage is stewed, the tastier this cabbage is.

Try stewing the cabbage for an hour and a half. You will not regret. I didn’t cook more than this time. They say that the more cabbage is stewed, the tastier this cabbage is.

Oh yeah! I cook in a slow cooker on stewing for 1, 5 hours. Delicious. But when in winter we get out to the dacha and cook there on the stove, the soul sings even from simple porridge. However, my soul is a songstress From the cauldron and the grill, the smokehouse also hums.

Such a positive person has cabbage soup, as my mother said, even for the king on the table.

I also tried to put lentils in such cabbage soup. My relationship with her did not work out, and the packaging must be used somewhere. So I adapted it to cabbage soup. Delicious. But as soon as this lentil is over, I will switch to the usual cereals.

What about lentils? The same peas ..., in principle.

Once again I looked at very beautiful photos and a recipe. Do not add, do not add. Everything is perfect. Five points. : girl_romashka: I just cook potatoes (I'm not sure if this is right) without cutting, then knead them with a crush, add butter to it and back into the pan.