Potato Soup


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 chopped
1 teaspoon finely chopped parsley leaves
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 to taste


  • In the edium size saucepan heat 3 teaspoons vegetable oil, add chopped onion and fry gently until golden, then add red paprika and stir. 
  • Add sliced carrot, celery and parsley root and potatoes. Mix well and fry gently only 2 to 3 minutes and season with salt. 
  • After that put 3 pints of water over vegetable and cook until just tender (don't  overcook).
  • Add more water if necessary. 
  • In a small bowl mix 2 tablespoons flour with sour cream and 1/2 cup cold water. 
  • Remove 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.
NOTE: Before serving add chopped parsley leaves into hot soup.

Real Cooking

Did You Know?
The most healthful food is that which is best fitted to the wants of the user.

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 health.