Description
It's a German soup that is called "nothing." It turns out posh and thick potato soup. Very fragrant and very tasty. Zealous Germans invented it in the best light for the country's economy the days when meat could not even afford for the holidays (information from the Internet). Cooking in Zepter cookware to preserve micronutrients and the greater good.
Ingredients
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Water
3 cup
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Potatoes
500 g
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Sour cream
250 g
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Rice flour
2.5 Tbsp
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Garlic
1 tooth
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Cumin
0.75 tsp
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Green onions
3 piece
Cooking
Peel the potatoes, wash.
Cut the potatoes into small cubes. Add to the pot Zepter. Add the peeled garlic cloves.
Cover with cold water.
Cover and put on the fire below average. As soon as the arrow on thermocontroller get to the middle of the green zone, the gas is taken to the minimum. Cook for 30 minutes.
While the potatoes are cooked, sour cream, mix thoroughly with flour.
Once the potatoes will be ready to catch and throw a clove of garlic, add sour cream with flour, mix thoroughly.
Add cumin, stir again, cover, turn off the heat and leave for 15 minutes.
Before serving, sprinkle with chopped green onions.
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