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Green spinach and sorrel soup
1 serving
Cook 600 g of spinach and 200 g of sorrel in salted water. Brown 3 teaspoons of flour with a tablespoon of oil, attach to the strained sorrel and spinach with their decoction, boil. Add 100 g of sour cream, loosened with 2 yolks, a tablespoon of oil, warm up without boiling. Pour chopped dill, parsley. Serve sour cream.
Cook 600 g of spinach and 200 g of sorrel in salted water. Brown 3 teaspoons of flour with a tablespoon of oil, attach to the strained sorrel and spinach with their decoction, boil. Add 100 g of sour cream, loosened with 2 yolks, a tablespoon of oil, warm up without boiling. Pour chopped dill, parsley. Serve sour cream.
parsley greens to taste, dill to taste, sorrel - 200 g, spinach - 600 g, yolk - 2 pcs., flour - 3 tsp, sour cream to taste, vegetable oil - 2 tbsp. spoons
