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