Recipe of French cabbage soup from green cabbage pores, small cabbage shalat, and golden ordinary cabbage
Initially, the garlic soup had completely different ingredients, as the original recipe was invented very and very long ago.It is said that he was invented by King Louis 15, when he arrived in his hunting house, he saw that the servants did not prepare anything and did not even try to deliver food.Then the king himself went down and saw that there was nothing but bread, oil, and garlic, and that there was only champagne from the drinks.This is the first, original recipe for this soup.
But times are changing, and what was relevant to King Ludwig 15, is unlikely to be relevant to now, in our days, not a century later.
And as times change, the recipes of popular dishes are changing along with them.Something has been improved, a selection of spices has appeared, and if we talk about the varieties of cabbage, then you can use several types at once to get the accuracy of the taste.In the standard recipes, cookers often do not use one kind, because it is the varieties of this beneficial vegetable and their taste differences that give the soup saturation.About the beneficial properties we will also talk, because the garlic is rich in antioxidants, and amino acids, which enhances the vital levels, youths, and is a beneficial vegetable not only for the body but also for the brain.This is why this soup is useful for the entire group of vital organs in the body.
Let’s go to the recipe, which of course varies, depending on which cook it is prepared, we’ll prepare a new, modern recipe from three types of cabbage For a portion per person, we’ll need:
Three types of linen, two small linen shalots, one big linen pores and one big golden reptile linen.50 grams of olive oil.50 grams of white dry wine.1 cup of sunflower oil.1 full meal of flour.1.5 liters of water or bottle for choice.4 cups of bread.100 grams of cheese for choice.2 to 3 labyrinth leaves.Salt and pepper according to taste.For the first, we swallow (pass) a small cabbage cut on amino oil, when amino oil is heated, it gives our cabbage a little nuts taste, then we add sunflower oil and burn a little more, up to a golden shell.
Furthermore, we need to add flour, it will give density to our future soup.Parallelly, I recommend cooking any butter for your choice, if you like meat, then meat, if fish, then fish, and if you are a vegetarian, then you can make a butter from cuts of vegetables.Here’s a useful advice for you, any cooking collects cleansings from crop, pepper, sandwich, zombies, and all of this is perfectly suitable for a vegetable bull.Then the cleansing is processed through the sit, and the resulting dish is either added, as in our case, to the dish, or used for the preparation of sauces.So, our cabbage is almost ready, we swallow water or butter into the cabbage, add the laurel leaf and spices according to the taste, mix it.Usually, the soup is served in a pot with a cheese hat and burned grints.We swallow the soup into a bowl, add wine, if desired you can’t add, but I want to say that when heated the whole alcohol is evaporated, so wine just adds a little tolerance and in combination with milk oil and laurel leaf gives a unique taste enjoyment.Now we decorate the garlic with a soup with a hat of frozen cheese and put it in the oven until the cheese dissolves.At the same time, we put on a pergament cut on the roofs of bread.We put the soup hot, from above on the cheese hat we put the ready grens.The soup as in an excellent French restaurant is ready.Recipes, as well as spices, can change, because the tastes of everyone are different, prepare with love and you’ll get it all well.A pleasant appetite!
Initially, the garlic soup had completely different ingredients, as the original recipe was invented very and very long ago.It is said that he was invented by King Louis 15, when he arrived in his hunting house, he saw that the servants did not prepare anything and did not even try to deliver food.Then the king himself went down and saw that there was nothing but bread, oil, and garlic, and that there was only champagne from the drinks.This is the first, original recipe for this soup.
But times are changing, and what was relevant to King Ludwig 15, is unlikely to be relevant to now, in our days, not a century later.
And as times change, the recipes of popular dishes are changing along with them.Something has been improved, a selection of spices has appeared, and if we talk about the varieties of cabbage, then you can use several types at once to get the accuracy of the taste.In the standard recipes, cookers often do not use one kind, because it is the varieties of this beneficial vegetable and their taste differences that give the soup saturation.About the beneficial properties we will also talk, because the garlic is rich in antioxidants, and amino acids, which enhances the vital levels, youths, and is a beneficial vegetable not only for the body but also for the brain.This is why this soup is useful for the entire group of vital organs in the body.
Let’s go to the recipe, which of course varies, depending on which cook it is prepared, we’ll prepare a new, modern recipe from three types of cabbage For a portion per person, we’ll need:
Three types of linen, two small linen shalots, one big linen pores and one big golden reptile linen.50 grams of olive oil.50 grams of white dry wine.1 cup of sunflower oil.1 full meal of flour.1.5 liters of water or bottle for choice.4 cups of bread.100 grams of cheese for choice.2 to 3 labyrinth leaves.Salt and pepper according to taste.For the first, we swallow (pass) a small cabbage cut on amino oil, when amino oil is heated, it gives our cabbage a little nuts taste, then we add sunflower oil and burn a little more, up to a golden shell.
Furthermore, we need to add flour, it will give density to our future soup.Parallelly, I recommend cooking any butter for your choice, if you like meat, then meat, if fish, then fish, and if you are a vegetarian, then you can make a butter from cuts of vegetables.Here’s a useful advice for you, any cooking collects cleansings from crop, pepper, sandwich, zombies, and all of this is perfectly suitable for a vegetable bull.Then the cleansing is processed through the sit, and the resulting dish is either added, as in our case, to the dish, or used for the preparation of sauces.So, our cabbage is almost ready, we swallow water or butter into the cabbage, add the laurel leaf and spices according to the taste, mix it.Usually, the soup is served in a pot with a cheese hat and burned grints.We swallow the soup into a bowl, add wine, if desired you can’t add, but I want to say that when heated the whole alcohol is evaporated, so wine just adds a little tolerance and in combination with milk oil and laurel leaf gives a unique taste enjoyment.Now we decorate the garlic with a soup with a hat of frozen cheese and put it in the oven until the cheese dissolves.At the same time, we put on a pergament cut on the roofs of bread.We put the soup hot, from above on the cheese hat we put the ready grens.The soup as in an excellent French restaurant is ready.Recipes, as well as spices, can change, because the tastes of everyone are different, prepare with love and you’ll get it all well.A pleasant appetite!