Tied Potato Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 potato (s)
- 1 carrot (s)
- 1 onion (s)
- 1 clove garlic
- 25 g mararine
- 2 tablespoon flour
- 0.75 liters ¾ cold water
- Vegetable broth, grained
- salt and pepper
- marjoram
- vinegar
Print Recipe
Pin Recipe Instructions
- Wash, peel and dice the potatoes and carrots. Peel and dice the onion. Peel and crush the garlic clove or chop it into small pieces.
- Heat the margarine and fry the onions and garlic in it until translucent. Add potatoes and carrots and fry over low heat. Dust the flour over it and lightly toast it. Pour in the water slowly, stirring well. Bring to a boil and simmer for 15-20 minutes until everything is cooked through.
- Season the soup with granulated broth, salt, pepper, marjoram and vinegar.
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