Vegetable Soup

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Ingredients:

10 cups water
3 medium size potatoes ( 4 cups diced potatoes)
2 carrots (diced)
4-5 broccoli crowns
4-5 cauliflower crowns
2-3 leaves of cabbage 
2 stalks celery (diced)
1 cup frozen green peas
1 cup cut string beans (optional, add together with peas)
3 all spices
6-8 fresh parsley sprigs
6-8 whole black pepper
2 bay leaves
1 teaspoon bear’s garlic or 1 garlic clove
1/2 cup heavy cream
salt

Instructions:

Wash all the vegetables, peel and dice into a medium-size the carrots, celery, cabbage leaves and potatoes.

In a large pot combine together water, potatoes, carrots, celery, cabbage. Add a whole black pepper, all spices, garlic, parsley, and bay leaves. Bring to a boil and cook until potatoes and other vegetables are almost tender about 25-30 minutes, stir occasionally. Skim off the foam while cooking. Remove the parsley from the pot.  Add the green peas, cauliflower, and broccoli and cook more about 10 minutes, until all vegetables are soft. At the end, add heavy cream, cook about another 5 minutes. Add salt to taste and more seasoning if needed. Served hot with a piece of bread or a roll.

ENJOY!!!

Vegetable Broth

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Ingredients:

10 cups cold water
3-4 leaves of cabbage
3 peeled carrots
1-2 fresh dill sprigs
1  leek, trimmed
4 stalks celery
6-8 fresh parsley sprigs
2 garlic cloves
1 small onion
2-3 all spices
6-8 black peppercorns
2-3 bay leaves
salt

Instructions:

Place cold water in a large pot. Peel the onion, then roast on the flames of gas. Rinse all the vegetables well, then the roasted onion and rest of ingredients add into pot. Bring to a boil, reduce the heat to low-medium heat and simmer, uncovered, for 1 hour. Taste, adjust seasonings and simmer about 15-20 minutes longer. Strain the vegetable broth. If needed, let the broth cool to room temperature and then refrigerate, covered.

ENJOY!!!