Soups. Rolls. Macaroni

SOUP FROM PARSLEY

4 big bulbs, 2 plants of a leek, 2 table spoons of a butter, 1 cube, 6 table spoons of parsley, 0,5 l of sour cream, 1 zubok garlic, salt, a pinch of burning pepper and soup sauce “Vitana, a pinch of muscat colour.

Small to cut a bulb, porej to cut with circles. To roast a pas oil, to fill in with a broth welded from a cube, and 25 minutes to boil on small fire. All to mix, add the cut parsley, sour cream and spices. It is possible to submit with grenkami.

SOUP FROM poreja

500 g poreja, 1 bulb, 2 table spoons of a butter, 2 table spoons of a flour, 1 cube, salt, a pinch "kari", parsley.

porej to wash out, small to cut. To make foam in oil small cut onions, to add porej, to fry, fall asleep a flour and, gradually stirring slowly, again to fry. Weight to fill in 1 l of water, I bury promeshivat and cooks) 30 minutes. To add a cube, "kari", necessarily salt, at last, parsley. It is possible to submit with the roasted roll.

ROLLS WITH poreem

5-6 pieces poreja, 5-6 slices of a ham, 125 g are mixed, salt, a nutmeg, 1 table spoon of a flour, 50 g cheese, a butter.

porej to cut a part pas on number of pieces of a ham. Slices poreja to turn in pieces of a ham and to lay in a bowl oiled. Sour cream to salt, add in a dog a nutmeg, it is mixed, with a flour and to fill in with it rolls. To bake 20 minutes, then to fall asleep polished cheese, from above to put some slices of oil and again to extinguish 10 minutes - until when cheese will begin plavitsja.

MACARONI ON-PROVANSALSKI

500 g flour products (a spaghetti, ears, macaroni, small horns), 100 g grated ementalskogo cheese, 50 g a Roquefort cheese, 3 zubka garlic, a handful of fresh leaves of a basil, 30 g a butter, 3 table spoons of vegetable oil, salt.

To Weld flour products. In the meantime of the cut basil and garlic to make paste, to add to it vegetable oil and gradually cheese of both kinds. Flour products to water with oil, to mix with bazilikovoj infusion and to submit in a hot kind.