Traditional recipes

Spinach soup with leurda and buckwheat

Spinach soup with leurda and buckwheat

Spalam leurda. Finely chop the leurda tails and heat them in oil.

Add mashed tomatoes, pepper paste, bay leaf, and pepper to taste.

Heat these ingredients for about 10 minutes, add 4 liters of cold water, put the frozen spinach in the pot and let it boil for about 30 minutes.

Reduce heat, add 1 cup of buckwheat, simmer for another 10 minutes, add granulated garlic and chopped green parsley.

Turn off the heat, let the flavors blend for 5-10 minutes and serve.

Good appetite!



Video: Αρνάκι Φρικασέ. Άκης Πετρετζίκης (December 2021).