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Peel the roots, wash, cut and boil with 3 liters of cold water. When foam forms, it is collected and discarded. Top up with warm water, when appropriate.
Peel onions, wash, chop and sauté lightly, over low heat and in enough oil.
Slice the smoked pork breast and lightly fry in the onion pan.
Wash the tomatoes, remove the seeds, cut into cubes and also fry in the pan with the smoke and onions, until the liquid is slightly reduced.
Meanwhile, dissolve the cauliflower and broccoli in the bunches and wash under running water.
Peel the potatoes, wash and cut into cubes.
When the roots are almost cooked, add the potatoes to the pot, and after two more boils, add: the hardened, smoked vegetables, broccoli and cauliflower.
Peel the garlic, wash and chop.
Choose the parsley and dill leaves, wash, dry and chop.
Pour the tomato juice into the pot, and after another boil add the chopped garlic.
Season the soup with salt and pepper.
Sprinkle with dill and chopped parsley, put the lid on and remove the pot from the heat.
After 10 minutes of "rest" the soup can be served, possibly with a hot pepper, whoever wants.