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Onion chowder
1 serving
Finely shred bulbs and throw them into boiling water. Cut the parsley into circles, grate the celery on a coarse grater and, together with parsley, dill greens and spices, throw it into the chowder. Lower into the soup also the green part of the leek, chopped as small as possible. When the onions bloom and the broth turns green, move to the edge of the stove, fill with spicy greens and let it brew under the lid. You need to be very careful with cloves: put no more than one bud and even half of it in the soup. Pour the soup into plates and top with very thinly sliced leek rod rings.
Finely shred bulbs and throw them into boiling water. Cut the parsley into circles, grate the celery on a coarse grater and, together with parsley, dill greens and spices, throw it into the chowder. Lower into the soup also the green part of the leek, chopped as small as possible. When the onions bloom and the broth turns green, move to the edge of the stove, fill with spicy greens and let it brew under the lid. You need to be very careful with cloves: put no more than one bud and even half of it in the soup. Pour the soup into plates and top with very thinly sliced leek rod rings.
onions - 10 pcs., parsley root - 1 pc., celery root - 1 pc., or parsnips - 1 pc., dill - 1 tbsp. spoon, bay leaf - 1 pc., cloves - 1 pc., allspice to taste, leek to taste, marjoram to taste, cilantro to taste, mint to taste
