Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Potato and pumpkin puree soup (mariana)
1 serving
Peel the pumpkin and potatoes, cut into small pieces, spit in the oil with the finely chopped leeks, turning them over several times. Pour with water or broth and cook until soft, then wipe. Put spinach and sorrel chopped into the resulting puree soup, pre-cooked in salted water (to preserve color), and paste on a small amount of oil. Season with cream and butter. On a separate plate, serve small slices of white wheat bread to the soup, sprinkled with grated cheese and browned in a heavily heated cooking cupboard.
Peel the pumpkin and potatoes, cut into small pieces, spit in the oil with the finely chopped leeks, turning them over several times. Pour with water or broth and cook until soft, then wipe. Put spinach and sorrel chopped into the resulting puree soup, pre-cooked in salted water (to preserve color), and paste on a small amount of oil. Season with cream and butter. On a separate plate, serve small slices of white wheat bread to the soup, sprinkled with grated cheese and browned in a heavily heated cooking cupboard.
butter - 50 g, potatoes - 300 g, pumpkin - 350 g, salt to taste, sorrel - 50 g, spinach - 100 g, cream - 100 g, cheese - 80 g, bread - 150 g, broth - 1.2 kg
