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Sweet root puree soup.
1 serving
Peel 800 g of sweet roots, cut, boil in salted boiling water, strain. Separate the fourth part of the roots, wipe the rest. Boil 100g pearl barley with a tablespoon of oil, wipe through a sieve, combine with separated roots, their mash and decoction. Add a tablespoon of oil, a glass of cream (or milk), loosened with 2 yolks, salt, warm up without boiling. Pour chopped dill.
Peel 800 g of sweet roots, cut, boil in salted boiling water, strain. Separate the fourth part of the roots, wipe the rest. Boil 100g pearl barley with a tablespoon of oil, wipe through a sieve, combine with separated roots, their mash and decoction. Add a tablespoon of oil, a glass of cream (or milk), loosened with 2 yolks, salt, warm up without boiling. Pour chopped dill.
sweet root 800 g, dill to taste, yolk - 2 pcs., milk - 1 cup, or cream - 1 cup, vegetable oil - 2 tbsp. spoons, pearl barley - 100 g
