Borscht with beans
4 portions - 1 a serving contains approx. 160 kcal
• 2 duże buraki
• 2 large carrots
• 1 a little celery
• 1 medium parsley
• ¼ małej główki białej kapusty
• 2 medium potatoes
• 1 a glass of cooked beans (pearl or red)
• 1/3 glasses of ready-made borscht concentrate
• 2-3 kostki rosołowe (or vegetable or vegetable and meat decoction)
• salt, marjoram, oregano (possibly garlic)
Beetroot, celery, parsley, grate the carrot on a coarse-mesh grater (or cut into strips). Put it into a pot (quite large, e.g.. four liter). Add shredded cabbage and pour hot water with stock cubes or stock (about 2 liters). Bring to a boil and cook 10 minutes. After this time, add the diced potatoes and cook more 15-20 minutes. Finally, add the beans and the borscht concentrate, season with salt to taste, marjoram, oregano and possibly garlic. Leave warm for approx 20-30 minutes and serve.
Vegetarian soup
4 portions - 1 a serving contains approx. 230 kcal
1 kilogram of any vegetables, e.g.:
• 2 carrots
• 1 parsley
• taste
• 1 small por
• 1 a small broccoli or a piece of cauliflower
• 1 a glass of green beans
• 1 hungry
• ½ szklanki łuskanego zielonego groszku
• kawałek kapusty włoskiej
• 2 łyżki oleju lnianego lub oliwy z oliwek
• 2 spoons of soy sauce, sea salt
• ¾ szklanki kaszy jaglanej
Rinse the groats and put them on salted boiling water with oil or olive oil (water should be twice as much as groats), cook for a few minutes, until the porridge absorbs water, and put it in a warm place, to soften, e.g.. for half an hour in an oven preheated to 120 ° C (do not mix, so that it does not fall apart). Dice all vegetables into similar sized cubes or strips and pour over 2 liters of boiling water. Cook through 20-25 minutes, and then season with salt and soy sauce. Before serving, mix with millet.
