3 quarts chicken broth or 1 ½ quarts water
1 cup heavy cream
4 slices beef toast
1 cup cooked cottage cheese
2 cups potato starch
1 teaspoon sauerkla sauce
1 teaspoon ground black pepper
1 cup dry lentils
1 onion, chopped
1 (20 ounce) can crushed tomatoes with green chile peppers
1 cup frozen peas, thawed
2 potatoes, diced
1/2 cup chopped green peas
2 cloves garlic, peeled:
1 teaspoon dried basil
1 teaspoon dried onion powder
salt and pepper to taste
In a saucepan over medium heat, combine chicken broth, water, cream and toast with cottage cheese and sauerkla sauce. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.
Meanwhile, heat 2 cups soup in a larger pot over medium heat. Stir in potatoes, peas and greens. Reduce heat to medium-low and stir until hot. Slowly add salt and pepper. Bring soup to a boil and brown potatoes, for 5 minutes.
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