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Dill, parsley, spinach and sorrel soup
1 serving
Cook 100g potato sago or vermicelli. Add chopped dill, parsley, 400 g of spinach, 100 g of sorrel, dilute with any vegetable decoction (or milk), boil. Remove from the stove, add
1. 5 cups of cream (or milk), loosened with 2 yolks, and 0. 5 cups of butter. Warm up without boiling.
Cook 100g potato sago or vermicelli. Add chopped dill, parsley, 400 g of spinach, 100 g of sorrel, dilute with any vegetable decoction (or milk), boil. Remove from the stove, add
1. 5 cups of cream (or milk), loosened with 2 yolks, and 0. 5 cups of butter. Warm up without boiling.
sago potato 100 g, or vermicelli - 100 g, parsley greens to taste, dill to taste, sorrel - 100 g, spinach - 400 g, yolk - 2 pcs., milk - 1.5 cups, or cream - 1.5 cups, vegetable oil - 0.5 cups, vegetable decoction to taste
