Ingredients

• 1 tablespoon butter
• 1 onion
• 1 carrot
• 3 potatoes
• a pinch of turmeric and paprika
• 1 liter broth*
• 3 tablespoons fine pasta
• bunch of chives
• 60 ml sour cream for soups 18% or 30%

Preparation

1. In a pot with butter, cook diced onion until translucent. Add peeled and finely diced carrot and stir-fry for about 3 minutes.
2. Add peeled and diced potatoes, season with salt, pepper, turmeric and paprika. Stir-fry for about 3 minutes.
3. Pour in broth, add dry pasta and bring to a boil. Cover and cook for about 15 minutes until vegetables are soft.
4. Add chopped chives and sour cream.