4 medium potatoes, peeled and cut
into small cubes
1 large carrot, scraped and sliced
1 small celery root, peeled and
cut into very small cubes
1 small parsley root, scraped or
peeled and sliced
3 pints ( 1,5 l ) cold water
1 small onion, peeled and finely
1 teaspoon finely chopped parsley
1/2 teaspoon chopped basil
1/2 teaspoon sweet red paprika
3 teaspoons vegetable oil
2 teaspoons flour
2 tablespoons sour cream
1/2 cup cold water
salt, ground black pepper and marjoram
NOTE: Before serving add chopped
parsley leaves into hot
the edium size saucepan heat 3 teaspoons vegetable oil, add chopped
onion and fry gently until golden, then add red paprika and stir.
sliced carrot, celery and parsley root and potatoes.
Mix well and fry gently only 2 to 3 minutes and season with salt.
that put 3 pints of water over vegetable and cook until
just tender (don't overcook).
more water if necessary.
a small bowl mix 2 tablespoons flour with sour cream and
1/2 cup cold water.
soup from heat and put this mixture carefully
and slowly into soup when vegetable is tender, add seasoning and
bring to boil. Reduce the heat and cook slowly for about 5 to 7 minutes.
|Did You Know?
most healthful food is that which is best fitted to the wants of the
The cheapest food is that which furnishes the largest amount of
nutriment at the least cost.
The best food is that which is both healthful and cheap.
The knowledge of the requirements of the body are absolutely necessary
in regulating a proper diet.
It is important to understand the art of preparing quality food to
secure the full nutritive value and to maintain healthy body.
When we learn what are the kinds and amount of proper nutritive
substances our bodies need and our food materials contain, then, and
not till then, we will be able to adjust our diet to the demands of our