Green Broth

The greens are washed and cleaned. The carrots are cut into small cubes, the turnips and pumpkin are peeled and cut into quarters. The leeks are cleaned and coarsely chopped, and the celery and parsley are finely chopped. The tomatoes are cut in half or quarters and their seeds are removed, and the potatoes are washed well.

All the greens are placed in a pot with a small spoon of salt and two liters of water. It is brought to a boil over high heat.

The heat is reduced and the pot is covered. It is cooked for about 40 minutes, with occasional stirring and replacement of water as needed to maintain the broth volume, until the greens are cooked.

The cooked potato pieces are lifted with a skimmer, peeled, cut into quarters, and then returned to the soup.

Butter or samn is added, and the black pepper and salt are adjusted. The broth is served hot with lemon wedges on the side.