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Vegetable "julien" soup
1 serving
cut the roots and onions into straws and spasser. then pour over the stock and simmer for about 20 minutes separately boil the spinach leaves, sliced into strips. when the roots and spinach are ready, put in a plate and pour over the finished clear broth.
cut the roots and onions into straws and spasser. then pour over the stock and simmer for about 20 minutes separately boil the spinach leaves, sliced into strips. when the roots and spinach are ready, put in a plate and pour over the finished clear broth.
lamb bones - 150 g, any meat - 60 g, carrots - 60 g, turnips - 20 g, parsnips - 20 g, celery - 10 g, leeks - 30 g, spinach - 10 g, butter - 5 g, salt - 4 g
