Cabbage soup with mushrooms lean
Ingredients: 1 kg of kale; 1carrot; 2 onions; 40-50 g of dried mushrooms; 2 parsley roots; ten peas of black pepper; 1 tbsp. a spoonful of flour, vegetable oil for frying; sugar, salt.
Preparation: Slice the kale and stew with finely chopped carrots and onions until soft in a small amount of water. Pre-soaked for two hours boil the mushrooms, discard on a sieve, rinse, chop and fry. Strain the mushroom broth. Put in stewed cabbage, fried coarsely grated mushrooms and fried parsley roots. Fry the flour until golden brown and spread with a mushroom broth, stirring continuously until a homogeneous mixture of consistency is obtained sour cream. Carefully enter this flour dressing into cabbage soup. Then cabbage soup salt, add sugar, pepper, bring to a boil, remove from cooker and let it brew. Serve with finely chopped herbs parsley. To the soup, bake pies with mashed potatoes or porridge.
Enjoy your meal!
