200 gram cabbage      100 grams green peas

200 grams bottle ground      pepper powder

1 tomato      salt

3 tsp. Vermicelli      2 tbsp. Butter

3 cup milk      2-tsp. corn flour

PREPARATION:

Wash and chop vegetables. Saut� vermicelli in a little butter till brown. Boil in pressure cooker, for 2 whistles.

Shift the soup through fine shift. Mix corn flour in milk and add to the soup. Boil the soup till it thickens

Decorate the soup with boiled peas, salt and pepper.