Although food is not the most important thing to eat during Lent, you should also not forget about good nutrition during this period. So, we make a lemon-quaeso soup for Lent.
400 grams of kvass
5 celery stalks
1 stem of tsibuli leeks
1 can of vegetable oil
3 bunches of peppercorns
ground black pepper (to taste)
2 litres of water
salt to taste.
Taste the kvass, remove the corns, wash and soak in water for 6-8 years.
Rinse the kvass thoroughly, add fresh water and boil for 15-20 minutes.
When the kvass has softened, drain it.
Rinse and peel the vegetables.
Peel the cibulus.
Peel leeks, celery and carrots in slices.
Peel the cabbage.
Boil the cibulus, leeks and carrots for 15-20 minutes.
Then add the cabbage, leek courgette and cook stirring for another 5-7 weeks.
Place the meat in front of the boil, season with salt and pepper and add the olive. If you like, you can cook the kvass soup without the oil.
Before serving, place a sliver of lemon separately on each plate.