Chowder-repnitsa

1 serving


Throw the shredded onion into the boiling water, then the turnip and parsnips thinly chopped with leaves. Put the bay leaf, pepper and cloves 2-3 minutes before readiness. Cut a small head of garlic very finely or mash in garlic and lower into the chowder when the pan is shifted to the edge of the stove. Pour on plates after infusion. If someone does not like garlic, it should be put 2-3 minutes before the chowder is ready. The smell of garlic will then disappear, but mineral substances will remain. Finely grind spicy greens and sprinkle with chowder poured into plates.