- Potatoes - 680 Grams
- Bow - 1 piece
- Garlic - 1 Piece
- Sour cream - 100 Milliliters
- Olive oil - 3 items. spoons
- Olive oil - 3 items. spoons
- Parsley - 2 Art. spoons
- Green onions - 2 Art. spoons
- Vegetable broth - 1 Liter
- Salt and Pepper - - To taste
1. Peel and cut the potatoes into 3-cm cubes. Peel and finely chop the onions. Garlic wrap in foil, fill the pan with 2 cm of water and put in a preheated oven at a temperature of 170 degrees. Bake garlic for an hour and a half. Garlic can be baked in advance, it can be stored in the refrigerator for several days. 2. Pour olive oil into a saucepan and heat over low heat. Squeeze the garlic from each tooth into a saucepan. Let it fry for a few minutes, stirring constantly. Add the onion, and cook for 8 minutes on low heat, stirring frequently. Add the potatoes in a frying pan and cook for 10 minutes, stirring occasionally. Add broth and cook for 20 minutes until the potatoes become soft. 3. Make soup out of soup. Transfer it back to the pan and cook over low heat. Add parsley, sour cream and green onions. Mix well, pour into deep plates and serve with baguette.
Servings: 4