Composition / ingredients
Cooking method
Shred cabbage. Carrots, potatoes and onions are cleaned, carrots are grated on a coarse grater, onions are finely chopped, potatoes are cut into strips.
In a frying pan, heat up the vegetable oil, add onions and carrots and add them a little (do not overcook them to preserve the maximum of vitamins and nutrients in vegetables). Who likes soup with toasting, carrots and onions need to be fried until golden. Put the roast in a saucepan, add potatoes and cabbage, salt, pepper, pour in water.
Turn on the maximum heat, bring to a boil, turn down the heat and cook for 20 minutes on low heat. At the end of cooking, we fall asleep with fresh green peas (optional), do not digest it to preserve a pleasant sweet taste and vitamins. At the end of cooking, we give the soup a little more to sweat under the closed lid of the pan.
We serve soup with croutons and fresh herbs, to taste and desire. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried green peas, unboiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Onion - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Table salt - 0 kcal/100g
