Ingredients

• 2 carrots
• 500 g potatoes
• 150 g green beans
• 250 g cauliflower
• 1/2 onion
• 1 tablespoon butter
• 1/2 tablespoon extra virgin olive oil
• 1 and 1/2 liters vegetable or chicken broth
• 1/3 cup sour cream 18% or 30%
• dill or parsley or basil

Preparation

1. In a wide, larger pot, heat the butter and olive oil. Sauté the diced onion until translucent. Add the peeled and sliced carrot and fry for about 3 minutes, stirring.
2. Add the peeled and diced potatoes and fry for about 3 minutes more, stirring occasionally.
3. Add the hot broth and bring to a boil. Cook covered for about 5 minutes.
4. Add the trimmed and chopped green beans and cauliflower florets. Season with salt and freshly ground pepper.
5. Cook covered for about 15 minutes until the vegetables are soft. At the end, add the chopped dill (or parsley or basil leaves).
6. Remove from heat and enrich with sour cream (first mix it with gradually added broth, in the amount of about a cup, then pour into the pot with soup and mix). Serve with bread.