- Potatoes - 450 Grams
- Bow - 1 piece
- Garlic - 1 Tooth
- parsley - 2 st. spoons
- Caraway seeds - 1/2 Art. spoons
- Vegetable broth - 850 Grams
- Butter - 55 Grams
- Salt and Pepper - - To taste
1. Peel potatoes and cut into large cubes. Peel the onions and finely chop. 2. Place the butter in a frying pan on medium heat and wait until it melts and begins to foam. Put potatoes and onions in a frying pan and twist the fire to a minimum. Stir well the potatoes, onions and butter and cover. Cook for 10 minutes, stirring occasionally. 3. Transfer the potatoes, onions and butter from the frying pan into a large saucepan, add the vegetable broth, cumin, parsley, garlic, salt, pepper. Cook over medium heat for 20 to 25 minutes, stir occasionally. The soup dubes ready, when the potatoes become soft enough to make a mash with it. 4. If you have a blender or food processor, use it to turn soup into soup. After warming up. You can also crush the contents of the pan by hand using a special tool. Serve with croutons or French baguette. Can be frozen
Servings: 4