Brassica oleracea L. convar. botrytis var. italica
Brand: Seklos
Packaged:0,1 g
Availability:In Stock
Ex Tax: 1.35€
Green sprouting calabrese broccoli "Montop" F1 - Brassica oleracea botrytis cymosa.
Medium early, fertile hybrid variety not producing side shoots. Resistant to poor lighting conditions. The vegetation period is 75 days.
The inflorescence is dark green. Grown for early spring and summer harvest. Grow best in fertile, humus-rich, medium-heavy, water-permeable soil.
Can be eaten fresh, fried, and boiled. Good for freezing.
1 g = 350-400 seeds.

Eng.: Green Sprouting Calabrese Broccoli. Bot. syn.: Brassica oleracea L. convar. botrytis var. italica.

* Vegetarian soup.
You will need:
Broccoli – 300 g
Potatoes – 300 g
Carrots – 100 g
Green peas (frozen or canned) – 100 g
Leek – 100 g
Vegetable oil – 50 g
Ground black pepper - optional
Salt - to taste
Spices - to taste.

Peel the potatoes and cut them into cubes or sticks. Separate the cabbage into inflorescences. Peel the carrots and cut into cubes or slices. Cut the leek into slices.
Place carrots and leeks in heated oil and sauté over low heat.
Place the potatoes in boiling salted water and cook until tender (15-20 minutes).
If the green peas are canned, you can add them as soon as the water boils again after adding the potatoes. If the frozen one is purchased, then it is placed 5 minutes before the potatoes are ready, if your own, then a little earlier - 7-8 minutes.
Once the potatoes are cooked, add broccoli and fried vegetables to the pan, bring to a boil, add spices.
Cover with a lid, remove from heat and let simmer for 10-15 minutes.
Grinded walnuts will give the soup an original taste. If for health reasons it is not recommended to add fried ingredients, then carrots and onions can be boiled together with potatoes without sautéing.
Important: properly prepare vegetable broth for vegetarian soup. It is cooked from potatoes, onions, carrots, cabbage, celery root, parsley and other vegetables. Vegetables cut into large pieces are poured with well-heated water and boiled under a lid over low heat for about half an hour. After turning off the heat, let it brew for 15-20 minutes, then the vegetables and herbs will give the broth their maximum taste and aroma.

Vegetarian soup

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