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Description Edit

Ingredients Edit


Directions Edit

  1. Julienne the carrot, parsley root and Onion. Set to boil.
  2. After a few boils, add the beans cut into pieces and the julienne beet.
  3. Let boil for a half hour, and then add the cabbage and julienne peppers, salt and peeled, seeded and chopped tomatoes.
  4. Fry the flour in the oil, add vegetable liquid and then mix all this with the soup.
  5. When the vegetables are tender, add chopped parsley and dill.
  6. When serving, add a tablespoon of sour cream in each person's bowl.
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