Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion
• 1 carrot
• 1.25 liters broth (e.g. chicken, vegetable, or stock)
• 3 potatoes
• 300 g Brussels sprouts
• 150 g sour cream 18%
• 3 tablespoons chopped chives

Preparation

1. In a pot, on butter and olive oil, sauté the diced onion until translucent. Add the peeled and diced carrot and, stirring, fry for about 3 minutes.
2. Pour in hot broth and bring to a boil. Cover, reduce heat, and cook for about 5 minutes.
3. Add the peeled and diced potatoes and the rinsed Brussels sprouts. Cook for 10 minutes. Remove from heat.
4. Add chives and seasoned sour cream (first mixed with 2 tablespoons of water, then with a few tablespoons of soup). Season with salt and pepper if needed.