Purslane soup with sorrel

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WHO COOKS

“This is an edible and very useful plant that many consider a weed. It’s great for soups, salads or stews. The leaves and young, thinner stems are used. You can also add a handful of purslane to your green smoothie,” writes Natalia Pancheva.

PRODUCTS

1 bind purslane,

1/2 sorrel link,

1 onion,

2 garlic cloves,

1-2 carrot

1 chicken stock or liter of water, oil, lemon, spices to taste – fresh parsley or dill, dried parsley, black pepper, salt

It suffocates me finely chopped onion and garlic in a saucepan with a little oil. Add grated carrot and finely chopped purslane and sorrel.

We mix it up Cook for 3-4 minutes, pour the warm stock and the dry spices. After ten minutes, add the noodles with small letters.

We are cooking according to the package instructions, add the chopped fresh spices and turn off the heat. This soup is delicious, both hot and cold, with rye bread baked with lemon and butter.

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