Description
Soon the end of winter... the body is not only asking, it just requires vitamins, so offer to make vitamin green soup.
Ingredients
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Water
3 l
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Potatoes
300 g
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Carrots
1 piece
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Onion
1 piece
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Spinach
500 g
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Dill
2 Tbsp
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Vegetable oil
3 Tbsp
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Chicken egg
1 piece
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Lemon juice
40 ml
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Bay leaf
2 piece
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Salt
-
Black pepper
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Oat flakes
3 Tbsp
Cooking
Finely chopped onion pripustit in oil. I'm doing this directly in a saucepan, which will cook the soup. Add the carrots and simmer for 2-3 minutes.
Pour boiling water over.
Bring to boil and add sliced potatoes. Cook for 10 minutes.
Add the spinach and Bay leaf...
Cereal. Cook for 5 minutes.
Sauce - avgolemono (egg-lemon) I learned to cook from the Greeks. Beat the egg with the lemon juice. Stirring constantly, add a ladle of broth from the soup.
Gradually, stirring constantly to introduce whipped lemon mixture into the soup. Season with a little salt, to taste, because adding lemon juice, we reduce the amount of salt, and then finally it needs more salt, if needed. The sauce gives the soup a pleasant acidity and a velvety texture, and the egg does not float in the soup with ribbons.
Pepper and add dill, bring to boil and remove the soup from heat. Let stand 25-30 minutes and serve.
I like with the half hard-boiled eggs and sour cream. Savory!
The soup looks nourishing and very satisfying!
The thickness of soup you can adjust yourself. We love thicker.
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