Recipes of seasonal soups

Soup of assorted vegetables

Ingredients
Cabbage 40, 80 potatoes, 20 carrots, turnips 20, parsley 10, onion 10, 10 leeks, peas 15, beans (pods) 15, 40 tomatoes, butter 10, greens.

Carrots, parsley, leeks and onions chop into strips and fry in the fat. Cabbage and bean sprout chop; pods peas, if they are large, cut diagonally into 2-3 pieces. Cut the potatoes into cubes or slices, tomatoes — sliced.
In the boiling broth or water, put the cabbage and bring to a boil. Add remaining vegetables taking into account timing of the cooking. Cook the soup for 25-30 minutes. 5-10 minutes before end of cooking, put the chopped tomatoes and salt.
In soup, cooked with water, add milk (200 g) or serve it with sour cream (10 g) and greens.

Zucchini soup with fresh mushrooms

Ingredients
Fresh porcini mushrooms 85, 100 zucchini, potatoes 50, carrots 20, parsley 5, celery 5, green onion 15, 40 tomatoes, butter 10, sour cream 10, greens.

Potatoes and zucchini cut into slices thickness of about 0.5 cm Roots, cut into slices and sauteing on fat, 2-3 minutes before the end of frying add green onion, sliced 2-2,5 cm Prepared mushrooms to chop, put in boiling broth or water and cook for 20-30 minutes, add fry roots, potatoes and cook for 15-20 minutes. 5-10 minutes before the end of cooking, put zucchini, tomatoes and salt.
Serve with sour cream and greens. The soup can be cooked with milk (200 g).

Cauliflower soup

Ingredients
80 cauliflower, leek 30, 80 potatoes, green peas canned 20, butter 10, sour cream 10.

Leek (white part) slice lengthwise into pieces with a length of 2.5—3 cm and slightly fry with oil. In the boiling broth or water, put the prepared onion, cauliflower and potatoes sliced into strips. 5 minutes before end of cooking, add canned green peas and parsley leaves.
The soup can be served with sour cream or egg-milk mixture or cook it with milk.