In the spring, I really want to pamper myself with fresh greens, and especially with the first young vegetables, because they carry so many useful vitamins and minerals for the body.
You can boil new potatoes with butter and greens, you can stew green peas, or make a juicy salad from fresh cabbage, or you can boil a green soup and include almost all of these ingredients.
Such a first dish is prepared quickly and has a tremendous taste and aroma; not without reason even our mothers and grandmothers first of all cooked such soup in the spring, adding sorrel, green onions and dill to it. We also will not be an exception and will try to create this popular hot, which will not only saturate you for lunch, but also embellish the daily ration.
For 4 servings of fragrant soup, you will need:
- 150 grams of minced meat;
- 3 young potatoes;
- 0.5 fork of young cabbage;
- 1 onion;
- 1 bunch of green onions;
- 1 bundle of sorrel;
- 2-3 bay leaves;
- 2 tbsp. canned corn;
- greens to taste;
- 0.5 tsp. salts;
- 0.5 tsp. seasonings.
Before starting the preparation, be sure to put all young vegetables and greens in bowls with cold water for 30 minutes, in which salt was previously poured. In this way, you will reduce the amount of nitrates, if any, present in the early products.
Then peel the new potatoes and onions. Rinse them in water and chop the potatoes into large cubes, and chop the onions. Place in a saucepan or saucepan and fill with boiling water. Cook the vegetables for about 10 minutes, removing the starch foam on the surface of the water that forms when boiling.
At this time, chop young cabbage of any size, separating the flesh from the stalk and removing the top protective leaves.
Wash a bundle of sorrel and cut it into ribbons with a knife. Instead of sorrel, you can use spinach - by the way, it does not change its color during heat treatment.
Next, chop the greens: dill and green onions, after washing them.
Add everything sliced to a pan with almost ready vegetables, pour more hot water into it and add salt and seasoning.
Now comes the turn of minced meat - pinch off pieces of it and add directly to the soup. At the same time, try to reduce the heat so that the hot does not boil. The tastiest thing in the first dish is beef or pork beef, and mutton or chicken. If you have enough time, you can pre-stuff one quail egg into mincemeat, add salt and black pepper, and then mix and roll small meatballs out of it. Or you can choose an easier way - just pinch off the pieces and add to the soup.
As soon as the whole minced meat is in the soup, add the canned corn to the same place. Boil the first for another 5 minutes and turn off the heat.
Pour the soup into deep serving plates and call all yours for lunch! Good appetite!
Having decided to calculate the approximate cost of this hot - you will even be surprised at its economy:
- 150 g of minced meat - 20 rubles;
- 3 young potatoes - 9 rub .;
- 0.5 fork of young cabbage - 9 rubles;
- 1 onion - 2 rubles .;
- 1 bunch of green onions - 3 rubles;
- 1 bundle of sorrel - 5 rubles;
- 2 tbsp. canned corn - 10 rubles;
- greens, salt, seasoning - 5 rubles.
Total: a pan of juicy, appetizing and rich soup costs about 65 rubles, and one portion costs 15 rubles! Isn't it a small payment for a plate full of delicious food and healthy vitamins ?! Cook with us budget recipes for every day and be always healthy!