Sip on Comfort: Turnip Soup Magic for Chilly Days

Ingredients

• 5 turnips (approximate weight: 500 g – 17,6 oz)
• 2 potatoes (250g – 8,8 oz)
• 1 onion (100 g – 3,5 oz)
• 1 carrot (100 g -3,5 oz)
• 1 parsnip (100 g – 3,5 oz)
• 5 tbsp sour cream
• 2 tbsp vegetable oil
• 1 tbsp flour
• 1 tsp cumin
• 2-3 tsp dill
• salt and pepper to taste

Directions

1. Wash and peel the vegetables.
2. Dice the vegetables.
3. Put the vegetables to boil in 2 liters and a half of water (0,66 gall) for 35 minutes. 
4. In a saucepan, fry the cumin in 2 tbsp of vegetable oil.
5. Add 1 tbsp of flour over the cumin and let it cook with the cumin for 2 minutes on low heat.
6. Remove the saucepan from heat and add the sour cream.
7. Gradually add 1 cup of water while continuously mixing to dissolve any lumps.
8. Pour this mixture over the boiled vegetables and blend well.
9. Let the soup cook for an additional 15 minutes on low heat.
10. Turn off the stove and add finely chopped dill.
11. Let the soup rest with the lid on for 10 minutes before serving.
12. Serve.