Served in pots of bread.
– Potatoes (cubes) – 500 g
– Onion (sliced) -100 g
– Chicken broth – 500
– Cream – 100 g
Salt, ground pepper
Onions fry in butter until golden brown.
Boil the potatoes, then drain and crush them, add the fried onions.
Gradually add broth, stirring constantly over low heat.
After all the broth is added, add cream, salt, ground pepper – to taste. The soup is ready!
A pot of bread.
From a small loaf of dense rye or rye-wheat bread with a thick crust, cut off the top third – the lid. Carefully remove the flesh from the middle of the loaf so that the edges are 2 to 2.5 cm thick. Beat the egg with a pinch of salt and a cooking brush to coat the inside surface of the bread with this mixture. Bake bread in a preheated oven for 5-7 minutes. Fill and serve immediately!
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Categories: Main Dish