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
Preparation:
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.
