Russian Vegetable Soup
|Dried mushrooms||1⁄2 Tablespoon (Cepes)|
|Parsley sprigs||4 Small|
|Coarsely chopped onion||3 1⁄2 Ounce|
|Finely diced carrots||5 Ounce|
|Diced potatoes||5 Ounce|
|Tomato concentrate||4 Tablespoon|
|Cooked beetroot||7 Ounce, peeled and grated|
|Wine vinegar||2 Tablespoon|
|Sour cream||1⁄3 Cup (5.33 tbs) (Cream Fraiche)|
Put the mushrooms in a bowl, with 3/4 cup (200 ml/7 fl oz) of hot water to cover and microwave on HIGH for 3 minutes.
Cut the cabbage into thin strips and rinse.
Wash and roughly chop the celery.
Rinse the parsley and pat dry on kitchen paper.
Put the onions in a large casserole and pour over the oil.
Cover and microwave on HIGH for 3 minutes.
Add the carrots and potatoes and 1 1/4 cups (300 ml/1/2 pint) of hot water.
Cover and microwave for 10 minutes on HIGH.
Stir in the parsley, celery, cabbage and mushrooms in their soaking liquid.
Mix together the tomato concentrate and 2 1/4 cups (500 ml/ 18 fl oz) of hot water and stir into the casserole.
Add a dash of salt and pepper.
Cover and micro wave on HIGH for 15 minutes.
Mix together the grated beetroot and the vinegar.
When the soup is ready, discard the parsley.
Stir in the beetroot and pour the soup into a tureen.