Peel, rinse and steam 5 potatoes, grate them with a meat grinder and mix with salt, ¾ cup of flour and 1 egg. Form noodles from the prepared dough. Sink them in 2 litres of boiling meat broth and boil thoroughly.
MAURITANIAN POTATO SOUP
Peel, cut into strips and fry 1 parsley root, 1 celery root, 1 carrot, 1/8 turnip, 1/5 leek until ready. Clean 10 pods of young kidney beans and green peas, cut 6 potatoes into small rhombs and put them in a boiling broth, add the kidney beans and green peas in 10 minutes, 1 spinach bunch, the sautéed roots, small pieces of ¼ head of cauliflower. Add wedges of 1 tomato at the end of boiling. Salt, bring to a boil and take away from the fire. Add 4 tablespoons of sour cream and sprinkle with chopped greens before serving.
POTATO SOUP WITH KOHLRABIS
Peel, rinse, cut 4 potatoes and 2 kohlrabis into big pieces (to remove bitter taste scald the kohlrabis) and fry with the butter until golden brown adding 1 tablespoon of flour. Put all the ingredients in the boiling water or vegetable broth, salt and bring to a boil. At the end of boiling add 50 grams of chopped lettuce. Dress with 0,5 cup of sour cream or grated cheese before serving.
SPICY POTATO SOUP
Peel, boil, cool and grate 4 potatoes. Fry 1 chopped onion in oil. Set aside. Fry 50 grams of cut into pieces pig fat, the potatoes and mix with the onion adding ground red pepper and 1 tablespoon of flour. Put all the ingredients in a saucepan with the boiling vegetable broths or water. Salt to taste and dress with 2 tablespoons of fried tomato paste.
POTATO SOUP WITH KIDNEY BEANS
Soak 0,5 cup of sorted and washed kidney beans in cold water for 3-4 hours, filter them, cover the kidney beans with a broth and boil until tender. Put 8 diced potatoes, 1 fried with the butter carrot and an onion in the soup. Add salt, pepper aroma bay leaves and boil until ready. Sprinkle the soup with greens before serving.
POTATO SOUP WITH MACARONI
Put 80 grams of macaroni in the boiling broth and boil for 15 minutes along with 8 diced potatoes (you can use noodles, vermicelli, etc.). Add 1 sautéed carrot, 1 onion, 1 parsley root. Add pepper, salt, aroma bay leaves 5 minutes to finishing boiling. Sprinkle with chopped greens before serving.
POTATO BORSCH
Peel, wash and dice 2 carrots, 1 celery root, 1 parsley root, 1 parsnip root. Cut and fry 1 onion in oil. Put the fried vegetables in a saucepan, cover with water and boil for an hour having added the cut pieces of 4 potatoes. When the potatoes are boiled, pour in 1,5 litres of a boiling extract made from wheat bran, add 2 tablespoons of tomato paste. Sprinkle the borsch with dill or parsley greens.
POTATO SOUP WITH PEARL BARLEY
Wash 4 tablespoons of pearl barleys, cover with cold water and soak for 2 hours. Filter the pearl barleys and put them in a meat broth. Add 8 diced potatoes and 1 fried parsley root, 1 fried carrot, 1 fried onion, salt, pepper, aroma bay leaves in 10-15 minutes and boil until ready. Sprinkle the soup with dill or parsley greens before serving.
FIELD SOUP
Put 0,5 cup of wheat in a boiling meat broth. Add 7 diced potatoes in 10-15 minutes. Add 200 grams of salted pork fat fried with 2 onions. Sprinkle the soup with dill greens.
NEW POTATOES WITH SOUR CREAM
Peel, wash and boil 10-12 new potatoes in salty water. Filter the water, add 1 cup of sour cream, 2 tablespoons of butter and toss. Top with chopped greens.