Суп-пюре из чечевицы — рецепты царской России


Чечевичный суп-пюреСуп-пюре из чечевицы в домашних условиях готовится так: 200 граммов чечевицы следует с вечера замочить в тепловатой воде, затем утром промыть, всыпать в кастрюлю, залить холодной водой и во всем остальном поступать так же, как и с супом-пюре из гороха.

*по материалам кулинарной брошюры «Обеды вегетарианца», издание В.П. Быкова, Москва, 1894 год

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