Lentil soup
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Contents
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ingredients
2,5 litres water 150 g lentils 4 tbsp plain flour to taste salt to taste black ground pepper 6 tbsp lard (other fat – butter, oil) 30 g onion to taste vinegar 250 ml sour cream 40 g bacon
procedure
1.
Pick up and wash the lentils
2.
Pour cold water into the pot with the lentils, cover with a lid and cook until soft. Season with salt and pepper.
3.
When the lentils are soft, make the roux. Put the fat in a frying pan, add the finely chopped onion, let it cook over a medium heat, thicken with flour and fry until golden. Dilute the roux with cold water to make a fine slurry and incorporate it into the soup.
4.
Flavour the hot soup with vinegar, season with spices if necessary.
5.
Serve on a plate with sour cream and fried bacon.
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