An interesting version of lean pickle with canned corn. All vegetarians will appreciate this recipe - the soup is prepared without meat and not even with meat broth.
Pick your recipe
You will need
- For eight servings:
- - 2-2.5 liters of water;
- - 200 g of white cabbage;
- - 100 g canned corn;
- - 30 ml of vegetable oil;
- - 3 pickles;
- - 3 potatoes;
- - 1 carrot;
- - 1 onion;
- - Lavrushka, peppercorns, greens.
Instruction manual
1
Cut the cabbage in very thin strips, otherwise it will cook for a long time. Pour the indicated amount of cold water into the pan, bring to a boil, dip the cabbage into it and bring to a boil again.
2
Peel the potatoes, rinse, cut into small cubes, you can use straws if you are used to cutting it that way. Dip the potatoes in a pan, cook for 15 minutes. Peel and rinse the onion, cut into small cubes. Peel the carrot, it is better to cut it with thin strips, you can even rub on a grater. Dice pickles, save the juice that flows out of them during cutting.
3
Warm the pan, pour vegetable oil on it, put onions with carrots and simmer until soft for 3 minutes over medium heat.
4
In a saucepan for cabbage, place cucumbers with juice, vegetable frying, canned corn without liquid. Salt and boil the pickle with corn for 10 minutes over low heat under a lid.
5
Ready veggie pickle with corn, serve in soup bowls necessarily hot.