ИСТОРИЯ БЕЛОРУССКОЙ КУХНИ. СЫТНЫЕ БЛЮДА. СУПЫ | Трейлер | Документальный фильм

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock enhances flavor without additives.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is budget-friendly.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini provides a similar texture and is often less expensive.

dill

🥗Healthier: fresh parsley

💰Cheaper: dried herbs

Fresh parsley is nutritious and can be less costly than fresh dill.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in diced carrots and cook for another 3 minutes.

Add diced potatoes and bell peppers, cooking for 5 minutes.

Pour in vegetable broth and bring to a boil.

Add shredded cabbage, tomatoes, and minced garlic.

Season with bay leaves, salt, and black pepper.

Reduce heat and simmer for 20-25 minutes, or until vegetables are tender.

Stir in fresh dill and parsley just before serving.

Adjust seasoning with lemon juice to taste.

Serve hot with crusty bread.

Cooking Techniques

Spice Level: