Video Description
Friends, are you in the kitchen yet? Then turn me on—we'll cook this recipe together in real time! This potato soup with tangy pickles is like medicine for my stomach — smooth, comforting, and incredibly tasty. Aromatic vegetables, a light tang from pickle juice, and fresh dill create an amazing flavor combination. The soup is very simple and quick to make, and the result always pleases. Serve with your favorite sauce or fresh herbs — the perfect light lunch for the whole family. Try it — and you'll make it again and again!
Vegetable soup recipe:
1 onion.
Onions are rich in B vitamins, C, PP, E, D, and K!
Onions normalize water-salt balance, vitamins, and other important nutrients!
Olive oil.
Fry over medium heat.
3 stalks celery.
Celery is rich in vitamins C, K, A, E, PP, and B!
Celery is very low in calories, making it easier to diet!
Fry for 3 minutes.
1 carrot.
Carrots help with weight loss!
They help eliminate waste and toxins from the body!
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3 potatoes.
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Mix well.
4 pickled cucumbers.
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Mix everything thoroughly.
Dill.
Dill is popular in folk medicine! It's used for obesity!
The substances in dill help with weight loss and treat infectious diseases!
Add dill.
Pour in the vegetable broth.
Cover the soup and simmer for 12-15 minutes, until the potatoes are tender.
100 ml vegetable broth.
1 tablespoon rice flour.
Mix well.
Salt.
Black pepper.
Italian herbs.
2-3 tablespoons pickle juice.
1 tablespoon Greek yogurt.
Mix everything thoroughly.
Add the resulting mixture to the soup.
Stir well.
The soup is ready!
It's so delicious!
A very light and healthy lunch option!
Let me know in the comments how you liked this recipe!
Enjoy your meal!
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