Ingredients
- 3 zucchini
- 1 carrot
- 1 green bell pepper
- 1 red bell pepper
- 1/2 celery
- few stalks celery
- 1 small red onion
- 500 ml soup
- 100 grams sour cream 25%
- 2 yolks
- 3 tablespoons oil
- salt, pepper, paprika
- parsley
Instructions
- Clean and cut the vegetables into small pieces. Calima three tablespoons of oil with peppers onions, carrot and celery. Courgettes we leave aside because we will add later.
- Pour over vegetables 1 5-2 L water. When vegetables are almost cooked add the courgettes and borsch (boiled). Season with salt, pepper and paprika.
- Continue boiling for 15 minutes and take the bowl from heat. In a bowl mix the cream and add the egg yolks and 4-5 tablespoons of soup (to dilute cream), mixed well and pour mixture into soup. Sprinkle with parsley.
