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Carrot puree soup with vegetables
1 serving
Peel potatoes, carrots, cabbage, rinse, add fresh peas. Pour three glasses of cold water and cook until tender. Cool the decoction. Remove the vegetables, wipe through a sieve, dilute with a decoction, add salt and boil. Season the soup with butter or sour cream before serving.
Peel potatoes, carrots, cabbage, rinse, add fresh peas. Pour three glasses of cold water and cook until tender. Cool the decoction. Remove the vegetables, wipe through a sieve, dilute with a decoction, add salt and boil. Season the soup with butter or sour cream before serving.
carrots - 4 pcs., potatoes - 4 pcs., white cabbage - 100 g, green peas - 100 g, butter - 2 tbsp. spoons, sour cream - 1 cup
