| Vegetable soups |
Soup from sorrel, nettle and potatoes |
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Wash nettle and sorrel and finely chop, carrot and onion cut into strips. In the hot salted water dip the diced potatoes and cook for 15-20 minutes, then add sorrel, nettle, carrots, onions, peppers, quickly bring the soup to a boil and immediately remove from heat. Give the soup hot, adding dill.
200 g of sorrel, 200 g of nettle, 3 potatoes, 1 carrot, 1 onion, 2 tbsp. spoons of chopped dill, 2l of water, salt, ground pepper to taste. |