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Potato soup with flour squares
1 serving
Peel carrots, parsley and onions, wash, cut lengthways into 2 parts, bake and then cook in water. Knead the dough, roll out thinly and cut into 2x2cm squares. Peel, wash and dice the potatoes. Peel carrots, parsley and onions, wash, cut into squares and strain the vegetable decoction in butter, bring to a boil, lower the potatoes, let boil, put the dough squares, sautéed vegetables and simmer for 10 - 15 minutes. Then put salt, pepper, peas, bay leaf, prevent and remove the pan from the heat. Tuck in a well-whipped yolk. When serving, pour the soup into plates, sprinkle with finely chopped dill and parsley greens
Peel carrots, parsley and onions, wash, cut lengthways into 2 parts, bake and then cook in water. Knead the dough, roll out thinly and cut into 2x2cm squares. Peel, wash and dice the potatoes. Peel carrots, parsley and onions, wash, cut into squares and strain the vegetable decoction in butter, bring to a boil, lower the potatoes, let boil, put the dough squares, sautéed vegetables and simmer for 10 - 15 minutes. Then put salt, pepper, peas, bay leaf, prevent and remove the pan from the heat. Tuck in a well-whipped yolk. When serving, pour the soup into plates, sprinkle with finely chopped dill and parsley greens
potatoes - 600 g, carrots - 100-120 g, parsley roots - 20-30 g, onions - 100-120 g, bay leaves to taste, parsley greens to taste, dill to taste, salt to taste, flour - 1 glass, eggs - 1 pc., pepper to taste
