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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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fill a large pot about 3/4 full with water; bring to a boil. add diced potatoes and cook until fork-tender, 8 to 10 minutes. stir in green onions and cook another 1 to 2 minutes. stir in spinach and sorrel; cook another 2 to 3 minutes, or until wilted; remove from heat. pour the beaten eggs into the mixture in a slow and steady stream, stirring constantly, until the soup thickens. season with salt, sugar, and vinegar to get a slightly sweet and tangy taste. pour soup into a large bowl; allow soup to cool before transferring to the refrigerator to chill completely. garnish with any combination of cucumber, chopped egg, sour cream, and dill.