Shortcut, sour leaf soup, with pasta
] recipe.ingredients =
- ] stock, 4 cups of soup stock
- ] carrots, 2
- ] celery root, small piece
- ] leaves of leek, 3
- ] parsnip, 1, peeled
- ] garlic 1 clove
- ] onion, 1/2
- ] eggs, 5
- ] bay leaf, 1
- ] cloves, allspice, 4
- ] parsley,
- ] lisc , schav minced Sorrel, 200 ml or 1/2 of 375ml jar
- ] ALT = 6 cups sorrell leaves
- ] sour cream, 1/4 cup
- ] salt + pepper to taste
] recipe.instructions
- ] stock was made from boiling a farmer sausage in water, approximately 4 cups
- ] wash and peel parsnip, celery root and carrots
- ] add all vegetable ingredients to stock, simmer for approximately 1.5 hour
- ] remove vegetables from stock
- ] slice carrots and onions into smaller pieces and add back to stock
- ] stir in minced Sorel and sour cream
- ] stir 1 egg into the soup stock
- ] hard boil 4 eggs
- ] boil noodles until desired doneness, drain, place into serving bowls
- ] peel, quarter and add hard boiled eggs to soup bowls
- ] pour soup into bowls and serve
] other
- ] notes =
- ] we call it shortcut sour leaf soup because there are no sour leaves involved. Using the jarred concentrate, you can enjoy this soup year round. Of course if you have sour leaves, all the better.
- ] video =