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Chestnut soup
1 serving
Boil chestnuts in salted water, having previously cut their skin with a sharp knife. Then peel them and mash them with a pestle or fork. Add a head of finely chopped onions, celery root, ground on a fine grater, and pour boiling water into the resulting mass. Bring the soup to a boil, season with finely chopped parsley greens, salt, black pepper, and pour sour cream before removing from the heat. Serve hot.
Boil chestnuts in salted water, having previously cut their skin with a sharp knife. Then peel them and mash them with a pestle or fork. Add a head of finely chopped onions, celery root, ground on a fine grater, and pour boiling water into the resulting mass. Bring the soup to a boil, season with finely chopped parsley greens, salt, black pepper, and pour sour cream before removing from the heat. Serve hot.
chestnut - 500 g, water - 900 g, sour cream - 120 g, salt to taste, pepper to taste, onions to taste, celery to taste, parsley greens to taste
