This soup is royal not just because of the rich purple color and delicate unobtrusive spice. It combines several so different but so ably complementary flavors … sweetness of the beets and sour plum tomatoes, sharpness and spice spices with juiciness vegetables, and easy tartness of dried tomatoes, olives and violet basil notes… Everyone will be pleased with it because it is rich and harmonious. I you like it.hope
Ingredients:
- Beet – 400 g
- Carrots – 100 g
- Cherry tomatoes – 100 g
- Prunes – 70 g
- Pitted olives – 70 g
- Cabbage – 150 g
- Stalk celery – 50 g
- Dill – 20 g
- Fresh green basil – 20 g
- Coriander – 20 g
- Sun-dried tomatoes – 15 g
- Ajika – 1 tbsp.
- Ground black pepper – 1 tsp.
- Onions – 1 pc.
- Lemons – 1/2 pc.
- Salt – 1 tsp.
- Brown sugar – 10 g
Directions:
- Clean but do not chop onions and carrots, put them in a three-liter pot, pour 2l of water, put on the fire and boil until vegetables will be cooked.
- When the vegetables are cooked, take them out, salt, pepper soup, add 2 tsp. brown sugar and squeeze the juice of half a lemon. Then put into the broth thinly sliced beets. Lemon does not discolor beet and it retains its royal purple color.
- Add to your boiling broth olives, prunes, sun-dried tomatoes and ajika (do not chop ingredients).
- Finely chop sliced cabbage and the celery stalk crosswise, by the way, you can use its leaves. When beet does not cooked, but softly crunches – add the cabbage and celery.
- As soon as the cabbage become soft, take off your soup from the heat, add chopped fresh basil, fresh coriander and dill and cover with lid leaving the soup to infuse. And do not forget the greens, it is emphasizes taste of soup.
