Summary

Ingredients

• 5 potato (s)
• 1 bunch soup greens
• 0.5 liter ½ vegetable stock
• 1 cup sour cream
• 1 small onion (s)
• salt
• pepper
• some white wine, if necessary
• oil

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Instructions

1. Peel the potato, celery (from soup greens) and onion and cut into cubes. Cut the leek and carrots from the bunch of soup greens into rings, finely chop the parsley.
2. Fry the onion in oil a little, add the remaining vegetables and deglaze with the broth. Cook everything for approx. 20 minutes until soft.
3. When the vegetables are soft, mix everything with a hand blender. Add the beaker of sour cream. If necessary, add a good shot of white wine. Add salt and pepper to taste and simmer for another 5 minutes.
4. Vienna sausages or fresh steamed noodles go very well with this.