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- Ingredients
- Recipe
- Carrot3 unit(s)
- Scallions2 unit(s)
- Zucchini2 unit(s)
- Green garlic stalk3 unit(s)
- Tomato1 unit(s)
- Chicken broth1 l
- Sour cream120 ml
- Pepper to taste
- Dill to taste
- Salt to taste
- Grate the carrots, cook them in hot oil for 2 minutes over moderately low heat. We add salt. Add the finely chopped onion and garlic.
- Let it cook for 5 minutes. Add the zucchini, cut into small cubes. Cook them for 5 minutes over moderately low heat.
- Add the vegetable stock and cook for 5 minutes over low heat. Then add the chopped tomatoes.
- Cook for 10 minutes on low heat. Finally, add the dill and black pepper. Cook for 1 minute on low heat.
- Let the soup cool for 5 minutes. Add the cream, first adding some of the soup to the cream, mix well and add to the soup.
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