Ingredients:
1 carrot
1 onion
1 medium turnip (or other vegetable, 21 oz)
2 tbsp flour
3 tbsp sour cream
Salt and ground black pepper on your taste
Method:
Peel vegetables, cut into medium cubes, and put into a sauce-pan.
Pour ¼ G (1 L) a hot water on top, bring to a boiling, and boil for 30 minutes over a small-to-medium heating.
Then, press the vegetables, to get a part of puree, and another part small pieces, and bring to boil once more.
Stir a flour with 3 tbsp a cold water, and pour into a soup.
Stir well, add a salt and a black pepper.
To serve, put 1-2 tbsp a sour cream into every serving plate.
HAPPY EASTER!
