For vinaigrette:
50 g Beet
50 g Carrot
40 g Fresh cucumber(or salted)
130 g Potatoes
50 g Sauerkraut
40 g Peas(fresh or frozen)
1 tbsp Olive oil
Salttaste
Peppertaste
For soup:
150 g Champignons
300 ml Water(or vegetable broth)
5 g Butter
40 g Onion
Sea salttaste
Peppertaste
For vinaigrette:
1
Boil beets, potatoes and carrots or cook in a double boiler. ** Dip peas in boiling water for 5 Minutes or cook in a double boiler for 10 minutes along with vegetables.
2
Dice cucumber and onion, combine with boiled vegetables and sauerkraut.
3
Season the salad with olive oil, pepper and salt to taste.
4
** You can cook vegetables for vinaigrette along with vegetables for salad for dinner.
For cream soup:
5
In a well-heated pan, fry the onions and mushrooms in butter until golden brown.
6
Mushrooms with onions in a blender bring to a homogeneous consistency.
7
Combine the resulting puree with the broth (the amount depends on the desired consistency). Boil everything together for 5 Minutes over high heat. Add salt and pepper to taste.
CategoryMain Cource, Salads, SoupsCuisineFrench, UkrainianCooking MethodBoiling, Frying, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
For vinaigrette:
50 g Beet
50 g Carrot
40 g Fresh cucumber(or salted)
130 g Potatoes
50 g Sauerkraut
40 g Peas(fresh or frozen)
1 tbsp Olive oil
Salttaste
Peppertaste
For soup:
150 g Champignons
300 ml Water(or vegetable broth)
5 g Butter
40 g Onion
Sea salttaste
Peppertaste