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“A fragrant and fresh vegetable soup, easy to prepare and easy to stomach,” he describes Rumen Petrov the proposed recipe.
3-4 potato 1/2 tsp. peas, can be frozen, 2-3 carrot 1/2 tsp. flour, 50 years beef butter, parsley and salt to taste
Optional: 250 years construction yogurt; red onion, kalamata olives, fresh mint to garnish
We whiten it carrots and cut into small cubes. We put them on fire in a pot of salted water. Add the peas and cook for about 30 minutes.
We add peeled and chopped potatoes and let them cook on low heat. When the vegetables are well cooked, add the chopped parsley and the flour that we previously fried in butter to the soup.
We mix it up well and remove the soup from the heat. While still hot, add whipped yogurt if desired.
we decorate before serving, garnish with red onion rings, olives and a sprig of mint or parsley. Serve with toasted Armenian lavash bread.