Suppengrün

Soup green with parsley, carrots, leeks, tubers, parsley root and turnip Two typical packs of soup green from the supermarket with crumbly parsley, carrots, leeks and tubercles

Soup green, also called soup vegetables, cooking vegetables, roots or roots, is a mixture of aromatic

varies according to country or region. It is mainly cooked to the aromatization of broths as a whole. It can then be minced, chopped and roasted and added to the stew, in which it is boiled, creating a spicy and creamy sauce - then it is called also technically roasted vegetables or Mirepoix. But it is also often thrown away.

Soup green is offered as a bundle in different sorts in retail. Weblinks Edit sourcetext Definition from Wiktionary, the free dictionary Jump to: navigation, search

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