Ingredients
500 g canned peas
2 handfuls (500 g) spinach
1 bunch green onions
3 tbsp (30 ml) vegetable oil
1 tbsp (10 g) flour
1 egg
1/2 cup (100 g) yogurt
salt
Method
Spinach is washed thoroughly under running water, cut into small pieces and boil in salted water along with peas. In fat stew chopped onion, mix with flour and add to the boiling vegetable. Soup boil for another ten minutes. Remove from heat and bind with the egg and yogurt.
Containers:
Difficulty
Average
Tested
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