Preparation

1/2 kg of potatoes
an onion
a pepper
2 carrots
a parsnip
a parsley bunch
an egg
150 ml sour cream
oil, salt and pepper
We wash, clean and chop the vegetables. After that, heat a few tablespoons of oil in a saucepan and then add the onion, pepper, carrots and parsnips. Let the vegetables fry for a few minutes and add the potatoes when they have softened. Mix the diced potatoes with the vegetables and leave everything to fry for about a minute or two, then put about a liter and a half of water in the pot. Season the potato soup with salt to taste and simmer for about 20 minutes. After that we beat very well an egg yolk with 150 ml of cream over which we then gradually pour a little juice from the potato soup. Add to the soup the mixture of egg yolk, sour cream and juice, mix well, turn off the heat and add the finely chopped parsley and pepper.