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"geneva" soup from vegetables with vermicelli and cheese
1 serving
Cut carrots, turnips, rutabaga, leeks, celery, parsley, cook, wipe. Cook 100 g of vermicelli in a decoction of vegetables. Add the strained vegetables, 50 g of oil, 100 g of sour cream, salt, warm up without boiling. Pour chopped dill, parsley greens, 100 g of grated cheese.
Cut carrots, turnips, rutabaga, leeks, celery, parsley, cook, wipe. Cook 100 g of vermicelli in a decoction of vegetables. Add the strained vegetables, 50 g of oil, 100 g of sour cream, salt, warm up without boiling. Pour chopped dill, parsley greens, 100 g of grated cheese.
parsley greens to taste, dill to taste, cheese - 100 g, sour cream - 100 g, vegetable butter - 50 g, vermicelli - 100 g, vegetables to taste
