Description
Dear cooks and guests! I offer you the recipe of the soup, mention of which are found in very old Chronicles. Because potatoes, cabbage, tomatoes, etc. in Russia learned in the last century, and the soup was very in demand with up to the reign of the Romanovs at any table, then they put that grew almost near each household and was available! I'm not going to enumerate the advantages and useful qualities of the ingredients I use when cooking soup, because you'll have to write a great article. Believe the word is a storehouse of vitamins and minerals! PS : For the sake of the experiment I went to an old friend. Aunt Mary is my ward was delighted and began pulling nettles. Look with your bare hands, breaks. Ask: "what nettle stings? "She answers:" it won vzhe of Zazueta and almost gloat! So.. troch kusaet." Well I went to help and grabbed kaaaaak, but for three of the stem immediately... Do you have... there are no words - some chuystva! The soup is not affected!
Ingredients
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Beans
1 cup
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Nettle
200 g
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Beets
200 g
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Carrots
300 g
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Dill
100 g
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Green onions
100 g
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Green peas
25 piece
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Water
3 l
Cooking
Beans to soak in three pints of water for 10 - 12 hours. Then boil until cooked ( without salt).
Young green peas take out of the pods.
We should get a Cup of peas. Add it to boiled boiling the beans.
Peel the carrots and cut and put in a pan with beans and peas. I have young carrots and I chopped slices. Close the lid and proverjaem until tender. Since polka dots can be of different densities ( depending on variety and maturity), it's different boiled. Therefore, the willingness we will determine according to your taste. This pea was ready in 15 minutes. PS: nothing yet do not add salt.
Cook the green part of the soup. Let's start with nettle. Here's the beauty! You see that she is really going to bloom. If you have a blooming plant, don't discard it, it is especially a lot of nutrients. But to cook it longer (to several. minutes).
Take nettle cloth over the stems and dunk in boiling water (two times). Separates the leaves from the stalk. Cut them as greens for soup. The stems are ejected.
Now for the tops. It needs to be wash and shake off excess moisture.
Cut the tops first lengthways and then across. The stems are also cut. If you want to make a red soup, use a root vegetable as it is done when cooking borscht. Then boil the chopped beets along with carrots.
If peas and carrots are cooked, then salt the future of the soup according to your taste and put in the broth cooked nettles and the tops.
Cut greens and add it at the end of cooking soup. Give 10 - 15 minutes to infuse.
Green soup with nettles ready. They have lots of vitamins, minerals, plant proteins. This year, in many regions the rains and immediately rose herbs and went the mushrooms. If someone decides to cook soup with mushrooms, it will be especially good. Mushrooms is better to cook immediately after cooked beans.
If you noticed, my dear, is no fat. It can be considered a diet and can be eaten both hot and cold.
P R I I T N O G O A P P E T I T A!!! PS: and I gave wheat ears -- Said, " happiness!" Share with all the cooks and the guests of the Cook!
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