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Potato soup with stuffed courgettes
1 serving
Peel carrots, parsley, leeks and celery, wash, cut into cubes and spass in melted butter. Peel the squash, cut off the peduncle and inflorescence, cut across into 3- 4 parts, remove the seeds with a teaspoon, and fill the formed holes with mince. Put the passaged vegetables in a boiling vegetable decoction and bring to a boil, and then add the boiled bread kvass. Beat the yolks with sour cream, pour into the soup, stir, season with salt. When serving, put the stuffed courgettes in a plate, pour the soup, sprinkle with chopped greens.
Peel carrots, parsley, leeks and celery, wash, cut into cubes and spass in melted butter. Peel the squash, cut off the peduncle and inflorescence, cut across into 3- 4 parts, remove the seeds with a teaspoon, and fill the formed holes with mince. Put the passaged vegetables in a boiling vegetable decoction and bring to a boil, and then add the boiled bread kvass. Beat the yolks with sour cream, pour into the soup, stir, season with salt. When serving, put the stuffed courgettes in a plate, pour the soup, sprinkle with chopped greens.
potatoes - 500 g, carrots - 60-80 g, parsley greens - 10 g, celery - 10 g, leek - 0.25 pcs., melted butter - 4 tbsp. spoons, yolk - 2 pcs., sour cream - 0.5 cups, zucchini - 2 pcs.
