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Potato soup with leeks
1 serving
Peel carrots, onions, parsley, cut lengthways into 2 halves, bake, wash, cook in two liters of water over low heat for 30 - 35 minutes, Peel leeks, wash, cut into rings, put in dishes, add butter, 2 - 3 spoons of vegetable decoction and spass. Strain the cooked decoction, bring to a boil, lower the potatoes peeled, washed and cut into wedges, boil for 10 - 15 minutes, add the sprayed leeks, boil for 5 minutes, put salt, pepper and move to the edge of the stove, season with butter. Cut white bread into cubes the size of cherries, put on a baking sheet, place in a oven and dry. When serving the soup on the table, lower up to 10 cubes of dried bread into plates, sprinkle with finely chopped dill and parsley greens.
Peel carrots, onions, parsley, cut lengthways into 2 halves, bake, wash, cook in two liters of water over low heat for 30 - 35 minutes, Peel leeks, wash, cut into rings, put in dishes, add butter, 2 - 3 spoons of vegetable decoction and spass. Strain the cooked decoction, bring to a boil, lower the potatoes peeled, washed and cut into wedges, boil for 10 - 15 minutes, add the sprayed leeks, boil for 5 minutes, put salt, pepper and move to the edge of the stove, season with butter. Cut white bread into cubes the size of cherries, put on a baking sheet, place in a oven and dry. When serving the soup on the table, lower up to 10 cubes of dried bread into plates, sprinkle with finely chopped dill and parsley greens.
potatoes - 600 g, carrots - 80 g, parsley roots - 15 g, onions - 60 g, leeks - 0.3 pcs., white bread - 200 g, butter - 2 tbsp. spoons, pepper to taste, dill to taste, parsley greens to taste, salt to taste
