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Carrot and bread mash soup
1 serving
carrots, parsley or celery roots, peel and cut turnips into straws, pour, boiling water, add pieces of bread and cook over a low heat until tender. then wipe the vegetables cooked with bread through a sieve, dilute with boiling water to the desired density and boil. season the soup with butter and cream. Before serving, sprinkle with dill greens
carrots, parsley or celery roots, peel and cut turnips into straws, pour, boiling water, add pieces of bread and cook over a low heat until tender. then wipe the vegetables cooked with bread through a sieve, dilute with boiling water to the desired density and boil. season the soup with butter and cream. Before serving, sprinkle with dill greens
wheat bread - 200 g, water - 1.5 l, carrots - 8 pcs., parsley root - 2 pcs., or celery root - 2 pcs., turnips - 1 pc., onions - 1 pc., butter - 2 tbsp. spoons, cream - 1 glass, dill - 1 tbsp. spoon, salt to taste
