Summary
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | Greek |
| Servings (Default: 4) |
Ingredients
Ingredients- 6 large carrots
- 2 large potatoes
- 1 large onion
- 2 tbsp butter
- 1 l chicken broth
- 1 medium bunch of parsley
- salt
- ground black pepper
- 1 small lemon
Print Recipe
Pin Recipe Instructions
- Wash, peel and grate the carrots. Wash, peel, and chop the potatoes. Peel and chop the onion.
- In a saucepan with a thick bottom, heat the butter, put the carrots and onions, simmer for about 3-4 minutes.
- Pour chicken broth into a saucepan, add potatoes, bring to a boil and cook until vegetables are tender for about 20-25 minutes. Wash the lemon, squeeze out the juice.
- Wash the parsley, shake off the water, chop finely and add to the soup. Season with salt and pepper to taste. Season the soup with fresh lemon juice before serving.
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