Straight vegetable soup with yogurt
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In a saucepan, heat the diced carrot, sliced leek, celery, diced bell pepper, green beans and peas in this order. Sprinkle a little salt and cover with a lid. Stir gently from time to time until the vegetables soften slightly.
Cover with water for about 2 more fingers and let it boil for a few minutes. Meanwhile, peel the zucchini and potatoes and cut them into cubes.
Put them in the boiling pot and let them boil until all the vegetables are soft. Fill with water as needed, put the base for food, pepper and salt only if needed.
Boil for a few minutes.
Beat the yogurt with the yolks, then add 2-3 tablespoons of hot juice over them. Homogenize and pour into the pot with the soup, put the dill and let the soup on the fire until it shows signs that it wants to boil again, turn off the heat and cover with a lid.
Serve hot soup with extra yogurt.