Description
Pickle nettle, sorrel and dressing Maggie. We all know that classic pickle is prepared from pearl barley. But the cooking goes forward, and thus a new transformation of old dishes. Now pickle can be cooked with different additives, such as, unusual for us, sorrel and nettles. It's useful plants, supplying our body with a vitamin deficiency. Delicious and rich flavor of this soup will delight peculiar flavors.
Ingredients
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Dressing
0.75 pack
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Broth
2 l
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Sorrel
80 g
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Nettle
80 g
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Carrots
50 g
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Onion
1 piece
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Pickled cucumber
100 g
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Potatoes
120 g
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Millet
1 Tbsp
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Pasta
1 Tbsp
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Vegetable oil
2 Tbsp
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Bay leaf
1 piece
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Dill
0.5 coup
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Parsley
0.5 coup
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Green onions
0.5 coup
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Black pepper
0.5 tsp
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Chicken egg
2 piece
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Sour cream
Cooking
Go into the garden and cut for the pickle. Sorrel, nettles, all the greens. To wash, to drain in a colander. Focus on the nettle. Cut the leaves with scissors, right in the colander. To douse it with boiling water and rinse under running water. Squeeze, sort and slice finely.
I had finished the soup, put it on the fire once it boils, add to it potatoes, cut into cubes.
Heat the oil in a pan, add the chopped onion, the white part of green onions and grated carrots.
Remove peel with pickled cucumbers and grate them on a coarse grater.
Add to the pan grated pickles to them, filling Maggie for the pickle, mix well.
Then add the tomato paste and a little broth from the pan, simmer for 5 minutes on low heat.
In the pan to the finished potatoes, add the washed millet.
And add nettles. Cook for five minutes. Nettle gives an interesting taste and also very useful.
After five minutes put the roast from the pan. Cook for another five minutes on low heat.
Meanwhile, slice greens, sorrel, stalks green onions, dill, parsley.
All spread in the pan. Sorrel here, as it is impossible by the way, he gives the dish its sourness and replaces part of the acid that don't have to add it to the soup brine or citric acid.
Add to taste the mixture of peppers, Bay leaf, broke it in half, only in this way he gave all of its properties. And a taste that lacks, add. But... the pickle may not be sharply salty or sour, taste a properly cooked soup is very tender, with lots of light shades. Here will help the dressing to pickle TM Maggie. Give the pickle to stand for five minutes covered.
Ready rassolnik pour into bowls. When serving, add the boiled egg and sour cream. The soup turned out rich, spicy and delicious, and also very useful. Bon appetit!
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