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Sweet pepper cream-soup
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Preparation
Wash pepper, remove seeds from it, cut in 4 parts, wrap in foil and put in the oven (200 degrees) for 10 min. Remove foil and rinse with cold water, remove peel, cut the pulp. Add in broth potatoes and boil to readiness, add pepper pulp, pepper and boil for another 2 min. Mix with blender into smooth mass. Pour by plates, add sour cream and decorate with basil springBroth
Saucepan for 3 l – pour in it 2 l of water and bring to a boil, add in boiling water whole carrot and whole (remove only upper layer) onion, ground pepper (3 peas) reduce heat and cover with lid. Wash chicken or turkey brisket, clean from veinings, cut on large pieces, add in saucepan! Boil all this for 30 min, remove foam, if it exists. Pour the resulting broth through a sieve in other saucepan, cool it and put in the fridge, such broth can be used in 4 days. Separately keep boiled chicken. Throw away carrot, onion and pepper.
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