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Put the oil with the butter in a pan, add the finely chopped onion, the chopped garlic and, when the onion becomes glassy, add the sliced carrots, the peppers and then cut into slices, let it harden a little to soften the vegetables. Add a cup of water (I had chicken soup) and leave on the fire for 10 minutes.
Meanwhile, wash the salad and cut it into thicker pieces. We mix the yolks with sour cream and yogurt, we beat them with a whisk until they are well incorporated. Add the salad over the vegetables, add more water, let it boil until the salad is cooked. When it is ready, add salt to taste, possibly a spoonful of vegetables, the secret of the taste from Maggi.
Turn off the heat and let the soup calm for 5-10 minutes.
If we put the yolks with sour cream when the soup is boiling, the sour cream will be cheese. In the bowl where we have the yolks with sour cream and yogurt, we add a tablespoon of the soup until we thin the composition. Then add it to the soup, mix carefully, add parsley and fresh dill.