Vegetable soup with sour cream and spinach

1 serving


Carrots, turnips, leeks, parsley, celery, potatoes, cut, boil in salted water, wipe, connect with their decoction. Put 600g spinach leaves, boil. Add a tablespoon of oil, 200g sour cream. Warm up without boiling. Pour chopped dill, parsley. Serve sour cream.