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Onion puree soup
1 serving
Peel 6 large bulbs, brown in oil. Cut carrots, turnips, leeks, celery, parsley, cook with browned onions, strain, wipe. Scatter 0. 5 cups of the cooled decoction with 3 teaspoons of flour, pour it into a thin stream, stirring constantly, into the rest of the decoction, allowing it to boil beforehand. When the dressing boils and thickens, add 50 g of oil, chopped dill, parsley greens, 2 yolks, loosened with 100 g of sour cream, warm up without boiling water.
Peel 6 large bulbs, brown in oil. Cut carrots, turnips, leeks, celery, parsley, cook with browned onions, strain, wipe. Scatter 0. 5 cups of the cooled decoction with 3 teaspoons of flour, pour it into a thin stream, stirring constantly, into the rest of the decoction, allowing it to boil beforehand. When the dressing boils and thickens, add 50 g of oil, chopped dill, parsley greens, 2 yolks, loosened with 100 g of sour cream, warm up without boiling water.
carrots - 1 pc., turnips - 1 pc., parsley greens to taste, dill to taste, onions - 6 pcs., leeks - 1 pc., yolk - 2 pcs., flour - 3 tsp, sour cream - 100 g, vegetable oil to taste, celery - 1 pc.
