Another ancient dish with young vegetables and, accordingly, with a very delicate taste.
Perhaps it will seem to you as a lean and no, but this dish cannot be included in the category “fat and tasty”, this is most likely for those who lose weight and sit on three diets, because two are not eaten by two.
The main thing is not to overdo it with spices and salt, since young vegetables do not really like extraneous tastes ..
Ingredients for the soup
Young small potatoes-6-10 pcs.
Carrots – 3 pcs.
Onions – 3 pcs.
Garlic – 1 head
Young zucchini – 3 pcs.
Sournes of Brynza – 50 g
Bay leaf – to taste
Salt – to taste
Recipe for cooking soup from young vegetables
Wash the potatoes, peel.
Wash, scratch, cut into large circles (~ 2 cm thick).
Peel the onion, crush in large half -rings.
Wash the zucchini, cut into large circles (~ 2-3 cm thick).
Peel the garlic, crush the cloves with a knife.
Put the vegetables in layers in a pan. On the bottom – onions, crushed garlic, bay leaf, crushed pepper, glass of sour cream, salt a little, then carrots, potatoes and zucchini. Add water to the level of vegetables. Vegetables will still give juice.
Let boil, reduce fire and simmer for 25-30 minutes. If black pepper is used, then add to the soup 5 minutes until cooked.
When distributing the dish, sprinkle portionedly with finely cut parsley and dill, and grated cheese. The dish is packed from below pots, capturing for each portion all layers of vegetables.
Bon appetit!