In the old times spring meant two good news. At least the grass arises and the cows began to give milk.
So, ancient Estonian spring dishes contain a lot of milk, dairy products and greens.
Goutweed tastes like carrots and celery. Nettles are a bit sweet. Dandelion tastes like honey, but could be little bit bitter. To decrease the bitterness, leave leaves in to the cold salty water to set. And wood sorrel is sour.
Nettles need to be kept in the boiling water 1-2 minutes. Goutweed and wood sorrel are eatable when fresh.
NB! Use only young, fresh, new, small weeds, grown in a pure and clean environment.
Green Soup from Weed
A fresh, light, spring soup
- 25 g butter
- 2 tablespoon flour
- 800 ml milk or cream
- 1 egg
- fresh weed
- salt, pepper
- melt butter, add flour and mix carefully. Add boiled water gradually while stirring and weed. Boil few minutes
- Beat eggs into foam and add milk.
- Mix together milk-egg and flour-butter mixtures. Boil few minutes.
NB! This black speck on my photo is black salt.
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