the last moment, to collect the dock, then apparently is not very healthy. We found it a bit on the plot, so the moment came for the spring soup from it. Like it very much, though rare (only seasonal) cook-ago słoiczkowemu something missing ... This soup is something of an idyllic and simplicity. Closes in a distinctive sour taste, which break down slightly podpieczone vegetables and a small meal allowance. It is perfect for a sunny, warm day.
Ingredients:
6 large handfuls of fresh sorrel
3 medium sized potatoes
0.5 time
1 small carrot
3 eggs cooked hard
2 tablespoons of oil
4 tablespoons cream
2 tbsp porridge spelled
2 bay leaves
4 grains allspice
min. 0.3 tsp salt
pinch of pepper
few drops maggi
Ingredients:
first Rinse the sorrel leaves (preferably without a stalk), cut and pour 0.5 liters of boiling water.
second Cook on low heat for about 3 minutes, then stopped.
third Peeled vegetables skroić into cubes, add spices.
4th Stew in oil about 5 minutes, stirring every minute.
5th Season and add 5 tablespoons of water with oxalic brew.
5th Boil until tender vegetables.
6th Vegetable broth mix and combine with vegetables.
7th Stir them porridge and cream, cook over low heat about 5 minutes.
8th Maggi seasoning.
9th Serve quarters with eggs.
Enjoy!
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