In the spring, each person wants to eat something green, as the body wants this - after a lack of vitamins during the winter, the immune system needs to be strengthened. This can best be achieved with delicious and healthy green soups.
The spinach is cleared from the stems and withered parts, then washed, and cut into small pieces. Fry the onion to transparency and mix with the spinach. Sprinkle with salt to taste and add 5 cups of boiling water.
Once boiled for about three or four minutes, add the rice and when it becomes soft, thicken the soup with the yoghurt and egg. Then the soup is immediately removed from the heat.
The nettle is cleaned, washed, cut and then brought to boil for about 10 minutes in 2 cups of water. Add the fried in oil flour and top up with two cups of water. Boil for five minutes and serve complemented with feta cheese.
Lamb soup is suitable for spring. In combination with spinach, lamb reveals its full flavor. To prepare the soup of lamb and spinach, you need 17.5 oz of lamb, 7 oz of spinach, 2 stalks of green onions, 1 egg, 1 cup of rice, salt, parsley, a teaspoon of paprika, half a cup of yoghurt.
Cut the meat into small bits, fry and add spinach, that has been previously cut. Add onions, finely chopped. Then, all the ingredients are fried for about four or five minutes on low heat, and the paprika is added, which has been diluted in a little water.
Pour in a pint of boiling water. Add the rice and when softened, thicken the soup with egg and yoghurt and sprinkle with parsley.