/ / Recipe Spring green soup with sorrel

Recipe Spring green soup with sorrel

  • Egg - 1 piece
  • A bunch of green onions - 1 piece
  • A handful of sorrel - 4 pieces
  • Potatoes - 5 pieces
  • Onions - 1 Piece
  • A bunch of dill - 1 piece
  • Handfuls of Rice - 2 pieces
  • A bunch of Parsley - 1 piece
  • Carrot - 1 piece

1. First you need to peel carrots, onions and potatoes. Then wash everything and cut into small cubes potatoes, and grate the carrots. As soon as the water in the saucepan boils, throw a whole bulb and carrots. Now you should reduce the heat and after about two minutes, pour in the potatoes, and then wash the rice. 2. For half an hour in cold water soak the greens. This is done in order to clear dirt and sand. Then in the running water we wash all the greens and finely chop it. When the potatoes are cooked, you need to remove the bulb. After add the greens. 3. After about three minutes, add raw vegetable oil, beaten egg and green garlic. In the sweaty version of the preparation of this dish, the egg is not added. 4. To pepper and salt to taste, for three minutes we let the soup off and can be removed from the fire. Cover tightly with a lid and let it brew for about twenty minutes. We adorn any greens and serve.

Servings: 6

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