Lean turnip cabbage soup with buckwheat

Lean turnip cabbage soup with buckwheat

Category: First meal

Kitchen: Russian

Ingredients
turnip	3-4 pcs
carrot	1 PC
parsnip (or parsley root)	1 PC
bulb onions	1 PC
cumin, anise, dill (seeds)
vegetable oil	2 tbsp. l
for buckwheat
buckwheat	1 st
water	3 st
wheat flour	4 tbsp. l
salt	1 tsp

Cooking method

• In winter, during fasting, such cabbage soup significantly diversifies the menu.
• Cut carrots, onions, turnips and parsnips (or parsley root) into thin strips. Place vegetables in a ceramic or cast iron pot. Drizzle with oil and water. Vegetables should occupy a little more than half the volume of the pot, 1/3 of the liquid.
• Place the pot in an oven preheated to 150 degrees for 2 hours. The vegetables are ready when they change color.
• 
• Pour 3 bowls of water into a pot (use the ones in which you will serve the soup), add pepper, salt, lightly ground dill, anise and cumin seeds.
• Reduce the temperature to 100 degrees, and simmer the cabbage soup for another 2 hours.
• Add chopped garlic and herbs 30 minutes before serving and let stand, covered.
• Instead of bread, we will serve buckwheat with cabbage soup.
• In order to cook them, let's cook porridge. Add flour to hot porridge-spread and stir thoroughly. Place the mixture on a greased baking sheet or baking dish in a layer of about 1.5 cm. Smooth the porridge with a spatula. Place the baking sheet in a non-hot (120–130 ° C) oven to dry for 10 minutes, then remove, cool and cut into rectangles. They can be sautéed in oil on all sides until golden brown right before serving.
• 

Note

The book "Russian home cooking".

Thanks for the vegetarian recipe! I have a question about parsnips. Where do you buy it in Moscow?

[Gala]

Gala, what a beauty and, I have no doubt that delicious !!! And the Russian spirit blows from the recipe, from the presentation.

My recipe! There is an alligator, there are vegetables, spices too, but I'll buy turnips. In general, thanks, Checkmark!

Gala, what do you think, in slow motion or in the staff if? It will probably turn out well too

[Gala]

Gala, mmmmm, what delicious cabbage soup, and serving, why can't a princesque try such, on Russian land and the food should be like that.

slow

I, too, immediately thought about the slow, it should turn out great

[Svetlenki, Svetlana777]

I have a question about parsnips. Where do you buy it in Moscow?

Unfortunately, it is rarely on sale. The last time I bought it in Auchan.

Svetlenki, Svetlana777, girls I didn’t try to do it in Shteba, I don’t have a slow one. But I think everything will work out. Excellent cabbage soup, very tasty. Try it.

[Galina]

Oh, what cabbage soup! Yes with turnips ... Galina, thanks for the recipe!
As always, everything is beautiful and tasty with you.

[Check mark]

Check mark, Thank you! Help yourself!

Unfortunately, it is rarely on sale. The last time I bought it in Auchan.

ATP, and in what Auchan, if not a secret? I periodically visit Ashan on Sheremetyevskaya, I have never met a parsnip there, although I watched it, because recipes with parsnips are found in books like 101 recipes for how to expel worms, etc.
And one more question that brings me into a stupor, why cabbage soup without cabbage?

[Gala]

GalaSince we are talking about parsnips, do you think it can be replaced with celery root. It seems to me that the replacement is very close to taste, or am I wrong? I myself remember chasing parsnips around Moscow. At the Kiev market, she just took for a lot of money

[Gala]

and in what Ashan, if not a secret?

It's no secret, in Gagarinsky Ashan on Leninsky Prospekt. In the section with fresh herbs.

recipes with parsnips, found in books like 101 recipes how to expel worms

parsnip has a lot of useful properties, but I don't know about those

And one more question that brings me into a stupor, why cabbage soup without cabbage?

Because cabbage soup is different. There are varieties of them according to the main component (sorrel, nettle, blackberry, turnip, etc.)

GalaSince we are talking about parsnips, do you think it can be replaced with celery root. It seems to me that the replacement is very close to taste, or am I wrong?

Svetik, it is better to replace it with parsley root. If it is not there, you can also use celery root. But, nevertheless, parsnips are sweeter and more aromatic than celery.

[Gala]

Gala, thanks for the info. The spirit of Enlightenment has prepared the next wonderful discoveries. Where do you get fresh parsley roots, if not a secret? I don't see this on sale either. If again in Auchan, then this is not directly a store, but some kind of self-assembled tablecloth in terms of root crops! We have only the daikon of carrot-like species.

[walexyz]

walexyz, in the garden
On sale, in stores, I also did not see. Maybe in the fall it happens in the markets. You can also use dried parsley root, it is available on sale. Such spices, in bags.

[Check mark]

Check mark, I made them!



Very, very tasty! A little made fun of changed the recipe, because she understood that there would be no Greek people, she sprinkled a couple of buckwheat zhmenoks right into the cabbage soup. I put spices with caution, but I probably already believe you more than myself in spices, so I crushed anise a whole star, caraway seeds in a mortar ...

Fragrant cabbage soup and how perfectly spices complement these root vegetables!

In general, thanks!

And, yes, I cooked in the staff. First, 50 minutes for 0.3 on VEGETABLES (brought it on frying until the valve closes), and then I threw buckwheat and another 5 minutes on the soup and opened it after 20 minutes.

[Svetochka]

Svetochka, I am very glad that you liked such cabbage soup! Buckwheat is not a required attribute, but just for familiarization.
I have already cooked such cabbage soup several times, we like them very much.

[Gala]

I have already cooked such cabbage soup several times, we like them very much.

Gala, in what way did you cook? Have you been tormented in the oven all the times?

Yeah, I like to cook them in a pot. But this time I will do as you do, at Shteba. Parsnips and turnips are already waiting in the refrigerator

[Gala]

But this time I will do as you do, in Shtebe

Gala, write later, please, on which program you decided to cook. And then I thought of something in my opinion

Good. I will definitely unsubscribe.