Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Potato soup with carrots
1 serving
Peel carrots and onions, wash, cut into noodles, fold into a sauté pan, add melted butter and 2-3 tablespoons of water and sauté until fully cooked. Separately, take 1 carrots, 1 the head of onions, peel, cut into 2 halves, bake, wash, put in a saucepan, add a bunch of greens and cook over low heat for 25 - 30 minutes. Then strain the decoction into a clean saucepan, put on the stove, bring to a boil. Put the potatoes peeled and cut into wedges in a boiling decoction and boil for 15 minutes. Then put the browned carrots and onions, salt, let boil and remove from the heat. The soup can be seasoned with finely chopped dill and parsley greens.
Peel carrots and onions, wash, cut into noodles, fold into a sauté pan, add melted butter and 2-3 tablespoons of water and sauté until fully cooked. Separately, take 1 carrots, 1 the head of onions, peel, cut into 2 halves, bake, wash, put in a saucepan, add a bunch of greens and cook over low heat for 25 - 30 minutes. Then strain the decoction into a clean saucepan, put on the stove, bring to a boil. Put the potatoes peeled and cut into wedges in a boiling decoction and boil for 15 minutes. Then put the browned carrots and onions, salt, let boil and remove from the heat. The soup can be seasoned with finely chopped dill and parsley greens.
potatoes - 800 g, carrots - 100-150 g, onions - 100-150 g, melted butter - 4 tbsp. spoons, yolk - 2 pcs., dill to taste, parsley greens to taste
