Herb Bouillon for Strong Stomachs
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- large handful sorrel
- small handful lettuce (cos)
- small handful beet greens or purslane
- chervil
- stakans water or veal broth
- piece butter
Instructions
- Wash and chop sorrel, lettuce, beet greens/purslane and chervil.
- Boil in 2½ glasses water or veal broth ½ hour; strain, salt, add butter.