Español
Français
Português
Русский
简体中文
繁體中文
日本語
한국어
العربية
Türkçe
Қазақ
Deutsch
Italiano
Українська
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
