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Salad soup

Salad soup


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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!


Video: 6 Salad Mistakes Most Beginners Make


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