Moorish potato soup

1 serving


Peel carrots, parsley, celery, turnips and leeks, wash, cut into thin noodles. Put all the vegetables in a sauté pan, pour in some water, melted butter and save until tender. Clean the pods of young beans and peas from the veins, wash and cut into rhombuses. Peel the potatoes, wash, cut into rhombuses. Lower the potatoes into a boiling vegetable decoction, let them simmer for 10 minutes, then put the chopped beans and peas, finely chopped spinach, passaged roots and cauliflower disassembled into small stoves. Cook for 10 minutes, then put the red tomatoes, cut into wedges, season with salt and remove from the heat. When serving, put 1 spoonful of sour cream in the soup and sprinkle with finely chopped dill and parsley greens