Calories
274 kcal
Protein
5 g
Fat
5 g
Carbohydrates
50.6 g
Clean, peel the potatoes and cut them into cubes or just medium-sized pieces. Keep in mind, the smaller pieces are, the faster the soup is cooked. Boil water in a separate saucepan over low heat. Do not turn off the stove with water until the last step.
Heat the butter and vegetable oil in a large pot. Add the potatoes so that they occupy 3/4 of the pan. Fry them until golden brown. The potatoes should be tender inside, you can check by piercing them with a fork.
Add 2 tablespoons of sifted flour to the pot with potatoes. Mix. Fry a little. Be careful, the flour fries very quickly, and don't overcook it longer than necessary. The flour should become a little yellowish.
Cover with the pre-boiled, in a pot or kettle, salted water and cook everything until tender. Then puree the soup with the potato masher or blender, if you desire. Done! Pour into a bowl and serve with rye bread, tortillas, or bread crumbs.
Before turning off, add 2 tablespoons of sour cream and spices to taste, finely chopped greens - fresh or frozen.
Flour should be sifted to remove all unnecessary impurities, as well as to prevent the appearance of lumps.
The soup would also be great with pickled vegetables as a garnish, as well as smoked meat.
Bon Appetit!
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