A vitamin-rich vegetable soup, enhanced with aromatic wild garlic, acquiring pleasant garlicky notes and a mild pungency. Half a hard-boiled egg in each serving adds extra nourishment to the soup.
Prepare the necessary ingredients.
Cut the peeled potatoes into small cubes.
Transfer the potatoes to a pot, pour in 1.2 liters of cold water, and bring to a boil over high heat. Then reduce the heat and salt the water. Cook the potatoes until tender, approximately 20 minutes.
Meanwhile, peel the onion and carrot. Wash the bell pepper, remove the inner membranes and seeds. Dice the vegetables into small cubes.
Heat vegetable oil in a frying pan and add the chopped vegetables.
Over high heat, stirring frequently, sauté the onion, carrot, and bell pepper for 5 minutes.
Wash the wild garlic and pat dry with a paper towel. Finely chop the stems and leaves.
Concurrently with the soup preparation, hard-boil the eggs (8-10 minutes after the water boils). Then transfer them to ice water to cool.
By this time, the potatoes should be cooked.
Add the sautéed vegetables and wild garlic to the pot with the potatoes.
Stir, bring the soup to a boil. Reduce heat to minimum and cook for another 5 minutes.
Peel the cooled eggs and cut them in half — one half per serving.
Ladle the soup into bowls, placing half an egg in each serving.
Serve the soup to the table.
This wild garlic soup turns out bright, aromatic, and unique, making it worth tasting!
2 часа (ваши 40 мин )
6 servings
