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Bread soup with vegetables
1 serving
Cut 0. 5 pounds of stale black bread into pieces, fry a little in oil, and then cook in boiling water, cool and wipe with a piece of butter. at the same time, cook finely chopped roots in 12 glasses of water: 0. 5 carrots, 0. 5 celery, some parsley and cauliflower. when the roots are ready, strain the decoction and combine with the mashed bread, well interfering. season with liaison: 2 yolks with 0. 5 cups of milk, put boiled vegetables, warm up well without boiling, pour dill and chopped parsley greens, serve with sour cream.
Cut 0. 5 pounds of stale black bread into pieces, fry a little in oil, and then cook in boiling water, cool and wipe with a piece of butter. at the same time, cook finely chopped roots in 12 glasses of water: 0. 5 carrots, 0. 5 celery, some parsley and cauliflower. when the roots are ready, strain the decoction and combine with the mashed bread, well interfering. season with liaison: 2 yolks with 0. 5 cups of milk, put boiled vegetables, warm up well without boiling, pour dill and chopped parsley greens, serve with sour cream.
black bread - 200 g, butter to taste, water - 12 glasses, carrots - 0.5 pcs., celery root - 0.5 pcs., parsley root to taste, cauliflower to taste, milk - 0.5 cups, dill to taste, parsley greens to taste, sour cream to taste, yolk - 2 pcs.
