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"volevica" soup
1 serving
In spring, when there is no garden greens and vegetables yet, you can prepare a soup from wild plants: nettles, white edible swan, snootie, hogweed, sorrel, sour ("hare cabbage"), plantain, malva, Ivan tea, clover. Sorrel and acid with their sour taste should be no more than a third of the collection. Only young plants, sorrel leaves and nettles can be used once with boiling water, swans - twice. Cleanly wash 300-400 g of greens, finely chop, pour boiling water or mushroom broth. Separately, lightly fry the roots and onions, fold into a decoction of greens, add 2-3 pieces of potatoes, diced and cook until tender. 5 - 10 minutes before the end of cooking, put the bay leaf, pepper, salt, in the sour soup - a teaspoon of granulated sugar. Serve soup topped with sour cream or fresh rustic milk
In spring, when there is no garden greens and vegetables yet, you can prepare a soup from wild plants: nettles, white edible swan, snootie, hogweed, sorrel, sour ("hare cabbage"), plantain, malva, Ivan tea, clover. Sorrel and acid with their sour taste should be no more than a third of the collection. Only young plants, sorrel leaves and nettles can be used once with boiling water, swans - twice. Cleanly wash 300-400 g of greens, finely chop, pour boiling water or mushroom broth. Separately, lightly fry the roots and onions, fold into a decoction of greens, add 2-3 pieces of potatoes, diced and cook until tender. 5 - 10 minutes before the end of cooking, put the bay leaf, pepper, salt, in the sour soup - a teaspoon of granulated sugar. Serve soup topped with sour cream or fresh rustic milk
nettle - 100 g, swan - 100 g, sorrel - 100 g, plantain - 100 g, mushroom broth to taste, celery root - 1 pc., onions to taste, potatoes - 2-3 pcs., bay leaf to taste, pepper to taste, salt to taste, sugar - 1 teaspoon, sour cream to taste, or rustic milk to taste
