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Mecklenburg soup made from vegetables, pasta and spinach
1 serving
Boil 100 g of pasta (broken) in salted boiling water, strain. Carrots, turnips, leeks, onions, celery, parsley, cut, boil, wipe. Cook 400g of young spinach leaves in the decoction, combine with pasta and mashed vegetables. Add a tablespoon of oil, a glass of cream (or milk), loosened with 2 yolks, salt, warm up without boiling. Pour chopped dill, parsley greens.
Boil 100 g of pasta (broken) in salted boiling water, strain. Carrots, turnips, leeks, onions, celery, parsley, cut, boil, wipe. Cook 400g of young spinach leaves in the decoction, combine with pasta and mashed vegetables. Add a tablespoon of oil, a glass of cream (or milk), loosened with 2 yolks, salt, warm up without boiling. Pour chopped dill, parsley greens.
carrots - 1 pc., turnips - 1 pc., parsley root to taste, parsley greens to taste, dill to taste, leek - 1 pc., spinach - 400 g, yolk - 2 pcs., pasta - 100 g, milk - 1 cup, or cream - 1 cup, onion - 1 pc., vegetable oil - 1 tbsp. spoon, celery - 1 pc.
