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Potato soup with courgettes
1 serving
Peel the carrots, parsley and leeks, wash, cut into thin circles, fold into a sauté pan, add melted butter, thinly chopped sweet pepper and spass until tender. Peel the potatoes and courgettes, wash, cut lengthways into 2 halves and cut into 0. 5 cm-thick semicircles, then drop into boiling water or vegetable broth, allow to boil and then simmer for 5 - 10 minutes. At the end of the cook, put the red tomatoes, cut into wedges, salt. When serving, evenly pour the soup into plates, add 1 tablespoon of sour cream, sprinkle with finely chopped dill and parsley greens.
Peel the carrots, parsley and leeks, wash, cut into thin circles, fold into a sauté pan, add melted butter, thinly chopped sweet pepper and spass until tender. Peel the potatoes and courgettes, wash, cut lengthways into 2 halves and cut into 0. 5 cm-thick semicircles, then drop into boiling water or vegetable broth, allow to boil and then simmer for 5 - 10 minutes. At the end of the cook, put the red tomatoes, cut into wedges, salt. When serving, evenly pour the soup into plates, add 1 tablespoon of sour cream, sprinkle with finely chopped dill and parsley greens.
potatoes - 600 g, carrots - 80 g, parsley root - 10 g, leek - 0.25 pcs., squash - 1 pc., sweet pepper - 1 pc., tomatoes - 100-120 g, melted butter - 4 tbsp. spoons, sour cream - 4 tbsp. spoons, salt to taste, dill to taste, parsley greens to taste
