RecipesSalad soup - mine
Iceberg lettuce soup is quick and refreshing. At the end, you can blend the lettuce in the soup. This soup is more commonly made in Slovakia and usually…
Ingredients (what you need)
2 heads of lettuce
2 tablespoons of oil
2 tablespoons of plain flour
700 ml of water
700 ml of milk
200 ml of sour cream (or whipped cream)
chopped dill
salt
lemon juice (or vinegar)
Recipe steps
We wash the salad, thoroughly clean the leaves, and then cut or tear them.
From butter and flour, we make a roux, add cold water, and mix well. Then we add milk and cook thoroughly. We season with salt and can add a pinch of black pepper. We cook for about 15 minutes, then stir in cream, add chopped salad and dill, wait 30 seconds, and turn off the heat.
On the plate, we season with vinegar or lemon juice.
We also prepare a thicker salad stew, usually served with dumplings and boiled eggs as a quick and simple lunch. However, it hasn't really caught on here.
Additional information about the recipe Salad soup - mine
Salad Soup - My Recipe
Salad soup is a refreshing and light dish, perfect for warm summer days. It combines the fresh flavors of vegetables such as cucumbers, tomatoes, and peppers with a delicate herbal touch. By adding yogurt or sour cream, it gains a creamier consistency. This soup is served cold, making it an ideal appetizer or light lunch. Its preparation is quick and easy, so you can enjoy it anytime.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
