Onion soup
Description
A hearty first course. In old times, soups called "pokhlebka" were considered to be the first hot dishes, primarily vegetable broths. Unlike soups made on meat broths, pokhlebki were mostly based on water and vegetables. Usually, one particular vegetable predominates in a pokhlebka, after which the soup is named—such as onion, potato, turnip, rutabaga, lentil, etc. For pokhlebki, tender vegetables that cook quickly and impart a rich aroma and flavor are typically used. Other vegetables added to the soup should only accentuate the main vegetable's taste, contributing subtle flavor nuances. Onion pokhlebka is a very tasty and light dish. In winter, it is served hot, and in summer—cold. Preparation: Pour cold water into a large pot and bring to a boil. Finely chop parsley and celery. Once the water boils, add the herbs to the pot. Grind onion and leek, place in a bowl, and rub with salt. Add the onion mixture to the soup. Add black peppercorns. When the broth turns green, season with salt to taste, add chopped dill, and cook for 3 minutes. Turn off the heat, let the soup steep, covered, for 5 minutes, then ladle into bowls and serve immediately. Serve the soup hot.