Description
Very tasty, summery bright soup with spinach, green peas and duck stomachs. In summer it is good to use fresh spinach, and in winter you can use frozen. Those who, for whatever reason, the stomachs do not like, they may be replaced by any low-calorie meat.
Ingredients
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Water
600 ml
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Stomach
6 piece
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Peas
1 Tbsp
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Potatoes
1 piece
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Onion
1 piece
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Spinach
100 g
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Allspice
3 piece
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Vegetable oil
-
Salt
Cooking
Stomachs wash, pour water, add pepper and put to boil. Cook after boiling under cover for 30 minutes, the foam removed.
In a saucepan add the peas.
When the peas are slightly softened, add the sliced potatoes and boil until tender.
Onions chop and fry in butter.
In a pan with prepared soup onion
Here is a ice cream and twisted whole leaves - spinach.
Add to the pot the spinach, bring to a boil and turn off, cover with a lid. Let stand for 5 minutes.
Delicious in hot or cold form!
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