Pull the castle and chard leaves out of the stems and put the leaves aside. Check off the wooden ends of the stems and throw away. Cut the remaining stems into slices with a thickness of ½.
Heat the oil in a large soup pot over medium heat. Add the Slcede Stims, onions, celery, carrot and fennel bulb, sprinkle them with 2 tealasties salt and sauuté for about 10 minutes until the vegetables become soft.
Add the garlic and Sauuté for about 2 minutes and do not stir it.
Add the rutaba and paramedic, sprinkle them with the remaining 2 tea po salt and sauté the other vegetables for about 10 minutes. Add 2 liters of water, the tomatoes, thyme fairies, Mr. Leaves and cheese bowl. Increase the heat to up and bring the water to cook. Reduce the heat to maintain a gentle cook and cook the soup, and give it for about 1 hour, and add this time a further liter of water for the vegetables.
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