Green winter soup
71 30 минут 2 порции
The spring and summer, soup in winter. Use of billet-semi-finished vegetables and herbs. Today is sorrel and spinach.
Ingredients for Green winter soup
- Spinach - 1 Gorst.
- Sorrel - 1 cat.
- Potatoes - 80 g
- Carrots - 30 g
- Onion - 40 g
- Buckwheat - 1/2 tsp.
- Parsley - 3 g
- Water - 150 ml
- Bay leaf - 1 piece
- Chicken egg
- Sour cream - to taste
- Salt - to taste
Step by step instruction of cooking Green winter soup
Finely chop the onion.
Parsley - the dried root is crushed in a mortar.
Add the buckwheat - better slipped or flakes.
Pour water and put to boil - about 10-15 minutes.
Small cubes, slice the carrots.
Put in a saucepan with onions and cook until the potatoes are done, adding 1-2 leaves of Laurel. (It is possible here to add half a chilli pepper.)
To add, do not thaw, sorrel and spinach. Under the lid at low heat to thaw. Stir. If necessary, add water.
Season with salt and pepper.
Sorrel - the leaves are slightly warmed - up to change the color with a small amount of water and minced immersion blender. Frozen meals, at 2 ladle = 250 ml.
Spinach is also frozen, but the store. A small handful, 5-6 pieces of balls.
For 5 minutes before serving add a couple of pinches of fennel seeds, rubbed them in a mortar.
Dill - home drying. To collect better in the phase of the green seeds or even flowering. Sometimes I use frozen dill cubes. But not a winter greenhouse - not bad, but still it has a different flavor!
When serving put in each plate sour cream or yogurt.
Eggs - quail funnier, but chicken are brighter, more colorful, and they can grind bars for slicing boiled vegetables.
A bit of summer in winter!