Ingredients
2 bunches of spring onions
5 handfuls (1 kg) dock
1 handful (50 g) vermicelli
35-40 green damsons
1/2 bunch parsley
1/2 connection mint
2- 3 sprigs of savory
1 cup (200 ml) milk
egg 1
salt
Method
Finely chopped onion, pour 6 cups hot water and put the fire to boil. To it was added cleaned, washed and chopped rhubarb. A little later in the broth add vermicelli, Giancana and salt. Immediately after removing it from the fire thicken broth with beaten egg and milk and sprinkle with finely chopped mint, parsley and savory. Serve warm.
Containers:
Difficulty
Average
Tested
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