The name of this light and very tasty soup comes from the main ingredient of the soup-edible grass-beam. Any greens and tops, which is edible, can participate in the preparation. You can use sorrel, beetroot tops, radish tops, nettle, spinach, green onions, dill, parsley. To give the acuteness of the soup, leaves or horseradish root, mustard grains, ground black pepper are added to it.
There are many recipes for this soup, IA EaMedia offers you this option:
- Potatoes (2 pieces)
- The tops of the radishes
- Sorrel
- Young nettle
- Broth (meat, fish – at will)
- Dill
- Parsley
- Green onions
- Boiled eggs – 2 pieces
Rinse the tops, sorrel, nettles, miss a paper towel to remove excess moisture, and chop finely. Boil eggs, cool.
Clean the potatoes and cut into small cubes (the larger, the longer the soup is prepared)
Bring the broth to a boil, salt.
Run the potatoes, let her boil. Then start the chopped tops. Mix everything thoroughly. Cook over low heat until the potato is ready.
5 minutes before readiness, add finely chopped boiled eggs.
Serve on the table in a plate, season with mayonnaise or sour cream. Add finely chopped greens: dill, parsley, etc.
For severity, you can add ground black or red pepper – to taste.
Bon appetit!
