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Peel a squash, grate it and chop it finely.
Put the oil, onion, carrot, parsley and celery in a pot and cook for 3-4 minutes.
Sprinkle with vegetables, pepper, add water and cook for 15-20 minutes until the vegetables are cooked.
Add the cleaned peppers and cut into squares.
Add the peeled and diced potatoes, fill with water and cook for about 10 minutes.
Add the finely chopped tarragon and cook for another 10 minutes until the potatoes are cooked.
In a bowl, mix the yolk, sour cream and parsley.
Put 3-4 tablespoons of hot soup in a bowl, mix well and put in the pot, stirring to mix in the whole soup.
Put the finely chopped dill and it is ready.
Serve with hot peppers or red onions.