Fresh green soups: green soup
You will need
- - young sorrel - 300 g;
- - 100 g assorted greens (cilantro, parsley, arugula, tarragon, dill);
- - onion;
- - 3 medium sized potatoes;
- - 3 spoons of butter;
- - Bay leaf;
- - salt and pepper;
- - 4 eggs and sour cream for feeding.
Boil eggs in advance so that they are ready by the time the soup is served.
Cut onions as small as possible. Heat a spoonful of butter in a saucepan with a thick bottom. Fry the onion on low heat to a beautiful golden color.
Pour 1.5 liters of water into the pan, add the bay leaf, bring to a boil and cook for 10 minutes, removing the bay leaf 2 minutes after boiling the water.
Cut the potatoes into small cubes, put them in a saucepan, bring to a boil and cook until soft.
At this time, remove the stems from the green. Heat the remaining butter in a pan, put the leaves in it and close the pan with a lid. We extinguish the greens on medium heat for 3-5 minutes so that it boils, transfer it to the pan to the potatoes, salt and pepper green soup to taste, cook for 2-3 minutes.
Before serving, clean the eggs, cut in half.Soup is poured into plates, lay out in each of 2 halves of an egg and a large spoonful of sour cream. Serve the soup right away. An ideal addition to the fragrant, healthy and beautiful green soup will be a slice of fresh black bread.