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Prepare the vegetable soup first: the vegetables cleaned and cut into 2 or 4 pieces are boiled in 3 l of water with a tablespoon of salt. Let it boil for about an hour, or until the vegetables are well cooked. Strain and keep only the carrot.
Make an omelet from 3 eggs: cook the sliced bacon, put beaten eggs with a pinch of salt, put a lid on and let it cook for 3-5 minutes. Allow to cool, cut into strips and set aside.
The lettuce is washed and broken into pieces. Grated or grated garlic on a small grater, cook in butter, add the salad and cover for 3 minutes. Put 5 tablespoons of soup, cover and let the salad soften for 10 minutes. Add the rest of the soup and a handful of rice, cover and simmer for 15-20 minutes until the salad becomes translucent. but no more because it is bitter.
Turn off the heat, add the vinegar, sour cream, dried greens, sliced omelette and boiled carrot. Taste, season with salt and pepper, put the lid on and let it rest for 10-15 minutes.
Serve with sour cream and toast rubbed with garlic. Great appetite!