Soup "Spring" from frozen vegetables

Description

Such a tender, dietary soup was on the menu of the dining room of the Beloe Lake sanatorium near Shatura, where we often rested in the summer with the whole family. I was bribed by the simplicity and speed of its preparation, however, there it was boiled in chicken broth, but I began to do it simply on water. I often cook it in early spring, when, tired of hearty winter dishes, I want something fresh and light. In this case, frozen vegetables that have preserved the vitamins of a warm summer are simply irreplaceable, although you can cook it from fresh ones (just adjust the cooking time). This soup is especially good with sour cream, but it's up to you to decide whether to use it in the post.

Cooking

Step 1

Pour 1 liter of cold, preferably filtered, water into a heavy-bottomed metal saucepan with a volume of about 2 liters and place over medium heat. Wash potatoes and ½ carrots, peel.

Step 2

Cut the carrots into slices of medium thickness, put in boiled water. Cut the potatoes into medium cubes and add to the carrots. Boil the vegetables after boiling over low heat for about 7 minutes under the lid, if necessary, removing the foam from them from time to time.

Step 3

Remove all frozen vegetables (except peas) from the freezer, if necessary, rinse them in a colander with cold running water to wash off the frost formed during storage.

Step 4

After 7 min. (see point 2) add Brussels sprouts to the carrots and potatoes, increase the heat under the pan. When the water boils again, put in the cauliflower and broccoli. Bring the water to a boil again, reduce the heat and cook the vegetables under the lid for about 3 more minutes, then add the green peas (previously rinsing them with cold water from ice if necessary) and cook the soup again under the lid for about 5 minutes after boiling until the vegetables are soft, which check by piercing them with a sharp knife. Tip: If you like a richer vegetable broth and softer cauliflower, brussels sprouts and peas, put them immediately with brussels sprouts and cook for about 7-8 minutes. until soft.

Step 5

Before the end of cooking, add salt to taste and dry or washed and finely chopped fresh herbs.

Step 6

Turn off the heat under the saucepan and pour the finished soup into bowls and serve with sour cream to taste.

Step 7

It is undesirable to store this soup, because it is good only freshly prepared, so do not make it for the future.