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Bread puree soup
1 serving
cut the bread into small pieces, fry in butter, fold into a saucepan, pour boiling water, cook until soft. then drain the liquid and wipe the bread through a sieve. lightly fry wheat flour in butter, combine with strained bread, liquid and boil. put butter, sour cream, salt in the soup and warm up, but not boil. when served, sprinkle finely chopped parsley or dill greens on the table
cut the bread into small pieces, fry in butter, fold into a saucepan, pour boiling water, cook until soft. then drain the liquid and wipe the bread through a sieve. lightly fry wheat flour in butter, combine with strained bread, liquid and boil. put butter, sour cream, salt in the soup and warm up, but not boil. when served, sprinkle finely chopped parsley or dill greens on the table
rye bread - 200 g, water - 1 l, flour - 3 tsp, butter - 2 tbsp. spoons, parsley greens to taste, or dill to taste, salt to taste
