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Equipment for the Definition of Cabbage Soup

  • 1 kilo of cabbage
  • 1 cup of kidney beans or white beans (can be a mixture of both)
  • 1 bowl of baked corn split
  • 1 bowl of baked corn flour
  • 1 tablespoon butter
  • 2 fingers internal oil
  • 1 onion
  • 2 tablespoons of tomato paste
  • 1 teaspoon salt
  • 2 teaspoons of chili peppers

Cabbage Soup Definition Making

First of all, add a boiling water, kidney beans or white beans to a saucepan and boil until the beans are tender. If you already have baked beans in your closet, you can also use them. It is necessary to cook the beans beforehand so that they do not remain raw in the dish.
Approximately 1-1.5 liters of water is boiled for use in food.
Cabbages are finely chopped after being elegantly washed. Then it is boiled in boiling water and boiled for 5 minutes.
Butter and butter are put in the large pot and melted. Finely chopped onion, tomato paste and chili peppers are thrown and fried a little. To this mixture are added boiled cabbage. Add a little boiling water and mix it.
Baked cut and previously cooked beans are added to this mixture.
The resulting mixture is boiled for about 1 hour. If a decrease in water is observed within this term, water can be supplemented.
Close to baking, a bowl of baked flour and 1 cup of water are mixed well and added to the cooked mixture. Then salt is added and mixed again. The mixture boiled for another transport is taken from the stove.
Cabbage dish is ready to serve. Bon Appetit.
Note: 1 large saucepan can be obtained with these utensils. This cabbage dish does not compromise its flavor as long as it is stored in the cupboard for 3 days. It is a frequent meal in the Classical Black Sea families, and it is often preferred to be made in large pots, since it is not practical and is cooked for the long term, rather than withstanding the day.