Soups made from young summer vegetables are quick to make, we use whatever grows in the garden as most go well together in taste. You can cook soup noodles, infusions, spoons or dumplings in it, you can cook meat or liver, as well as cottage cheese.
For 4 people:
300 grams of green beans
fresh basil and parsley
a mixture of soup spices
1 cup flour
1 dl sour cream
We wash the vegetables, cut the carrots into rings, the onions into quarters, the beans into three centimeter pieces and the potatoes into cubes. Shake everything together in a saucepan and pour water over it to cover it well. Bring to the boil, salt and pepper and add the herbs. While the soup is cooking, stir together the flour, egg, and sour cream until smooth. If it’s too hard, add a little water. Form dumplings or spoons and add to the soup. They’re done when they float to the surface, about five minutes. Sprinkle with chopped parsley and garnish with basil.
If you add cottage cheese or sour cream, the spoons or dumplings will turn out light and juicy. They also become lighter if you replace the flour or mix it with wheat flour. We can also use eggs left over from breading meat or pieces of vegetables that we unfortunately throw away.