Potato soup with carrots and green peas

1 serving


Prepare a vegetable decoction (see "potato soup with carrots"). Peel carrots, parsley and onions, rinse, cut into noodles, put in a saucepan, add butter, 2-3 tablespoons of vegetable decoction and simmer until tender. Lower the peeled potatoes, washed and cut into wedges into a boiling vegetable decoction, let them boil for 10 minutes. Then put the washed green peas, bring to a boil, put the sprayed carrots, onions and parsley, allow to boil for 10 minutes, then add salt and remove the pan from the heat. The finished soup can be topped with butter or whipped yolk. When serving, sprinkle finely chopped parsley and dill greens on the table