Milk vegetable soup

Category: First meal
Kitchen: lithuanian
Milk vegetable soup

Ingredients

Cabbage 1/4
white cabbage 1sheet
broccoli ...
cauliflower ...
carrot 1/2
potato 1
fresh peas handful
parsley dill ...
salt ...
water 0,5l
milk 3.5% 1l

Cooking method

  • Chop vegetables and boil in a minimum amount of water.
  • Add milk and cook. Add dill, parsley, salt.
  • Milk vegetable soup

Note

You can put your favorite vegetables.
The soup turns out to be quite thick and satisfying, although light for the stomach.

brendabaker
DonnaRosa,
Delicious soup, I love the combination of cabbage and milk.
DonnaRosa
Quote: brendabaker

DonnaRosa,
Delicious soup, I love the combination of cabbage and milk.

I can eat this soup three times a day, despite the fact that I am picky and capricious in food.
Half a potato is enough for the whole soup, it shouldn't dominate. First place is cabbage.
ANGELINA BLACKmore
DonnaRosa, soup is lovely !!! Since Soviet times, I love dairy vegetables. I haven't cooked it for a long time, though ... As a reminder, there is a reason to cook this. Thank you.
DonnaRosa
ANGELINA BLACKmore,
🔗
ANGELINA BLACKmore
Well, here's a plate of soup for me !!!!
Innushka
DonnaRosa, I have never done this and have never tried it anywhere, very interesting) it is necessary to do
DonnaRosa
Innushka, Try to cook. I have this soup in my favorites.
Only milk should be good, minimum water.
ANGELINA BLACKmore
Quote: DonnaRosa
Only milk should be good, minimum water.
Earlier, in cafeterias, this soup was often on the menu. Watery, of course, was. Well, and at home, of course, we will cook it from "like the next" milk and with minimal water.
DonnaRosa
ANGELINA BLACKmore, I buy natural "Dvaro" milk 3.5%, I really like it.
The coffee is great too.
ANGELINA BLACKmore
We buy milk from a local producer. Fat 3.2%. Also great for everything. I also make daily yogurt from it.
brendabaker
DonnaRosa,
Can you make a soup with frozen peas, carrots, broccoli and cauliflower? And add fresh milk, Chinese cabbage and white cabbage and potatoes?
DonnaRosa
brendabaker, DA.
Luna Nord
Today I'll cook, just kick it with my foot, I love the isthmus
DonnaRosa
Quote: Lucilia

Today I'll cook, just kick it, I love the isthmus
Understood nothing. : - \ Just me or someone else did not understand?
SvetaI
Quote: Lucilia
punch my foot, I love the isthmus
Grind with an immersion blender, I like mashed soups.
Yes, People?
Luna Nord
Quote: SvetaI
Yes, Lud?
Aha, the pros call it a sinking foot. Sorry, here I am amused everyone.
DonnaRosa
Quote: SvetaI

Grind with an immersion blender, I like mashed soups.
Yes, People?
Amused,: D But at first I was in a stupor.
Irgata
Quote: DonnaRosa
Understood nothing.
you were not in the mayonnaise theme, phrases like * put my foot in a glass ... beat it with my foot ... covered the eggs with my foot ... * get a real pleasure
DonnaRosa
Quote: Irsha

you were not in the mayonnaise theme, phrases like * put my foot in a glass ... beat it with my foot ... covered the eggs with my foot ... * get a real pleasure

I am not familiar with modern Russian slang.
Irgata
Quote: DonnaRosa
I am not familiar with modern Russian slang.
this is not Russian slang, this is blender hip

but what about the phrase from the bread recipe - knead the dough with a hook or in a bread maker, who does not have it with your hands
DonnaRosa
Quote: Irsha

knead the dough with a hook or in a bread maker, who does not have it with your hands
Well, it would be clear to me. But boiling soup with your foot is something!
DonnaRosa
Fermented cabbage from one fork and one carrot. There are only a few leaves and a large stump with rough bases around it.
From the stump and what was around, I cooked cabbage broth (300 grams). I chopped and added half a carrot, one potato, chopped the remaining cabbage leaves, added Peking cabbage, frozen green peas (you can add any favorite vegetables), parsley, dill. I cooked it, filled it with 3.5% milk, but you can add cream, it boiled, turned it off. The result is an excellent milk vegetable soup, which I love tenderly and reverently.

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