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Potato soup with omelette
1 serving
Cook a vegetable decoction, strain, salt, put potatoes cut with wedges in a boiled decoction, let it simmer for 15 - 20 minutes. While the soup is cooking, cook an omelette. When the soup is cooked, remove the pan from the heat and lower butter, salt, pepper, finely chopped dill and parsley into it. When serving, put 7-10 squares of omelette on plates, pour the soup, sprinkle with finely chopped dill greens.
Cook a vegetable decoction, strain, salt, put potatoes cut with wedges in a boiled decoction, let it simmer for 15 - 20 minutes. While the soup is cooking, cook an omelette. When the soup is cooked, remove the pan from the heat and lower butter, salt, pepper, finely chopped dill and parsley into it. When serving, put 7-10 squares of omelette on plates, pour the soup, sprinkle with finely chopped dill greens.
butter - 2 tbsp. spoons, potatoes - 800 g, carrots - 100-120 g, parsley roots - 15-10 g, parsley greens to taste, dill to taste, onions - 80-100 g, salt to taste, pepper to taste
