To prepare the vegetable broth. In cold water, put the onion, carrots, cut into large sticks, parsley (I dried), a few peas black pepper. Bring to a boil, add salt and simmer on low heat for 30-50 minutes until the vegetables are soft. If you love carrot taste, carrot is ready you can wipe in the blender and add this puree at the end of cooking in the prepared soup. But you can do without it.

Remove the vegetables, strain the broth. Finely chop the onion. Add it to the broth and boil for 5 minutes

Add the Laurel leaf and put the peeled and washed potatoes, cut into bars. Boil it until tender.

To pour vegetable broth into the beaker, cool it and dissolve it in liquid corn flour.

When the potato is cooked, add to the soup the flour, diluted in fluid and serum. Bring the soup to boil, put dill and parsley, crushed coriander seeds. (If you don't like the taste of coriander, you can substitute minced garlic)