5-6 onions 2/3 oz (20 g) leek 2/3 oz (20 g) parsley greens 2/3 oz (20 g) celery greens 2/3 oz (20 g) dill greens 1 quart (1 litter) vegetable broth 2 tbsp sour cream salt to taste 5-6 black peppercorns | Directions: Chop onion and leek, mix with salt and put into boiling vegetable broth. Add black peppercorn. When the broth becomes green, add salt and finely cut parsley celery and dill greens. Remove from heat in 3 minutes. Cover the pan with a lid and let stay for 5 minutes.
Serve the soup with sour cream and black rye bread. |
