Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. Wash and peel the vegetables.
Step 2:
Cut potatoes into medium cubes.
Step 3:
Cut the cabbage into small squares.
Step 4:
Cut tomatoes into medium cubes.
Step 5:
Grate carrots.
Step 6:
Finely chop the greens.
Step 7:
Add a whole onion and potatoes to boiling water. Cook for 5 minutes, removing the foam.
Step 8:
Then add cabbage and bay leaf. Cook for 10 minutes.
Step 9:
Melt the butter in a frying pan and simmer the carrots until soft.
Step 10:
Add tomatoes to carrots. Simmer together for 2-3 minutes.
Step 11:
Put the dressing in a saucepan. Mix it up. Cook for 7 minutes.
Step 12:
Add salt and pepper to the soup. Add dill at the end.
Step 13:
Turn off the fire. Let the soup brew under the lid for about 10 minutes and pour on plates.
The onion can not be boiled together with potatoes, but cut and fry with carrots and tomatoes.
If desired, you can add chopped bell pepper to the soup.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
