- water - 1,25 liters
- bulbs - 4-6 pieces
- Leek - 1 Piece
- parsley - 1 Piece
- celery - 1 Piece
- dill - 1 st. a spoon
- peas of black pepper - 4-6 pieces
- salt - 1 teaspoon
Chowderings in the old days were considered the first hot dishes, mostly vegetable broths. Unlike soups on meat broths, the basis of the soup was mostly water and vegetables. In soup, usually one predominates a vegetable, the name of which is given the name of the soup, for example, onion, potato, repjanaya, rutabaga, lentil, etc. For soup usually used tender vegetables, which are quickly cooked and give the soup a rich flavor and taste. The remaining vegetables added to the soup should only shade the taste of the main vegetable and bring in its light nuances of taste. Onion soup is a very tasty and light dish. In winter, onion soup is served hot, and in summer - cold. Preparation: Pour into a large saucepan of cold water and bring to a boil. Finely chop the parsley and celery. As soon as the water boils, add the roots to the pan. Grind the onions and leeks, put them in a bowl and rub with salt. Add the onion mass to the soup. Add the black peppercorns. When the broth becomes green, add salt to taste, chopped dill and cook for 3 minutes. Turn off the fire, allow the soup to stand under the lid for 5 minutes, then pour into plates and serve immediately.
Servings: 4