Garden Vegetable Soup Ingredients:
1/2 celery root,
2 carrots,
125 grams of spinach,
1 tablespoon of butter or margarine,
1 liter of meat soup (from cubes),
2 raw sausages for baking,
1 bunch of fresh greens
(parsley, dill, spring onions),
1 cup of green peas,
(frozen or canned),
a little salt and nutmeg.
Peel the onion, celery and carrot and cut everything into larger cubes of about 1/2 cm. Wash the spinach and cut it into oblong pieces. Melt butter or margarine in a soup pot.
Add onion and vegetables and sauté for 5 minutes. Add the meat soup and cook for 15 minutes. Wash the greens, chop them finely and mix them with the sausage. Add a little nutmeg and salt.
Make dumplings and put them in the soup. Add the peas and leave the soup at a medium temperature until the dumplings float to the surface. Remove the soup from the pot.
Each of the 4 servings contains about 240 calories.
Pea Soup
Ingredients: 250 grams of peas, three to four liters of water, a spoonful of butter, a spoonful of flour, a spoonful of finely chopped parsley.
Method of preparation: Drain and wash the peas, leave overnight to swell and cook in water until soft. Melt the butter in a pan, and when it’s hot, add the flour and keep it until it turns yellow: then add the parsley and keep it on the stove for a while, then add the peas and let it boil for ten minutes. Pass everything through a sieve, add salt and serve warm. You can season this broth in various ways.
(recipe from a neighbor)
