Hello, my dear! So far I have used the recipes with history, and today is just the soup. But... how to look. This recipe was lying in my collection for several years, but to prepare him in any way was not possible. The fact that gooseberries here in the North ripens in late August and in early September, and this time the weather is not conducive to cold soups. Rhubarb and my husband wiped out a few years ago, when they built the new greenhouse - prevented him, to see whether ( ( ( And suddenly see in the shop fresh frozen gooseberry. My joy knew no bounds))) Honestly, it was a little weird, strained combination of gooseberry and fish, but the experiences were in vain. The soup did not disappoint. It's a kind of hash. Very tasty))) Gooseberry gives a nice taste))) Well, well, come on in, let's kink...
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Here is a gooseberry I bought. Yay! Is cold soup!
Gooseberries, or sliced rhubarb pour boiling water and cook, but do not seethe. Allow to stand for 2 hours.
Until the broth has cooled and infused, boil and cool the potatoes and eggs. The greens and finely chop the onion in different containers.
Chop the spring onion finely, add salt and mash until juice appears.
Cut the potatoes into small cubes.
Also chop the cucumber
All the prepared ingredients mix in a saucepan.
Cooled broth strain and pour over the vegetables. The soup is put into the refrigerator for a couple of hours so he could get cold.
When serving put in a dish with pieces of boiled fish and sour cream.