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Receta Spinach And Beet Soup
by Global Cookbook

Spinach And Beet Soup
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  Raciónes: 8

Ingredientes

  • 1/2 c. Chickpeas
  • 2 c. Spinach, minced
  • 1 c. Kidney beans
  • 1 c. Fresh dill weed -or possibly-
  • 1/4 c. Dry dill weed
  • 1 c. Lentils
  • 4 x Beets, peeled & cubed small
  • 1 lrg Onion, minced
  • 1 x -(up to)
  • 2 Tbsp. Flour
  • 1 x -(up to)
  • 2 x Soup bones, optional
  •     Fried onions & dry mint leaves (for garnish)
  •     Salt & pepper to taste
  •     Oil for frying
  • 6 x -(up to)
  • 8 c. Water

Direcciones

  1. Soak the chickpeas & kidney beans for 2 hrs or possibly over night. Cook the lentils in l-2 c. of water until soft but not mushy & set aside. Brown the bones and onions in oil in a large kettle. Season to taste and add in water, chickpeas, kidney beans, & beets. Cookuntil the chickpeas are soft. Remove bones & add in spinach, dill weed, andlentils. Stir occasionally. Meanwhile, brown flour in a little bit of oil and add in to the soup to thicken it.
  2. (Avoid making it too thick!) Put the soup on low heat & stir frequently till done. Serve in a bowl & garnish with fried onion or possibly with dry mint leaves added to warm oil.