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Vegetable soup(broudou khodhra)
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potatoes : 200g
celery : 50g
turnip : 200g
fresh butter : 20g
Carrots : 200g
tomato puree : 50g
Kohlrabi : 200g
lemon : one
leeks : 100g
salt, pepper : according to taste
parsley : 50g
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All the vegetables are carefully washed the
carrots are scraped and cut into tounds. the potatoes turnips
and kohlrabis are peeled and cut into quarters. the parsley
, celery branches are sorted out and chopped. the leeks are
peeled and chopped too. all these vegetables are, then put in
a cooking pot, the tomato is added and 2 liters of water are
poured. salt and pepper are put according to taste. After that
the pot is put over a brisk fire and the mixture is brought
to the boil. heat, then is reduced and the broth is left cooking
under cover over a slow fire, for an hour. some fresh butter
is added and mixed with the broth. salt is checked and the soup
is ready. it is served hot and the lemon quarters are served
separately
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