Preparation time	Cooking time	Portions
15-20 minutes	30-35 minutes	4-5 servings

Ingredients

• Water (vegetable broth) - 2.5 l
• Potatoes - 5-6 pcs.
• Cauliflower - 1/2 head of cabbage
• Peas (pod) - 10 pcs.
• Green beans - 10 pcs.
• Butter - 4 tbsp. l.
• Sour cream - 6 tbsp. l.
• Spinach - 1 bunch
• Carrots - 1 pc.
• Parsley root - 1 pc.
• Celery root - 1 pc.
• Turnip - 1/2 pc.
• Leeks - 1/3 stalk
• Salt to taste
• Greens to taste

Cooking method

Carrots, parsley and celery roots, turnips and leeks, peel, wash, cut into thin noodles.

Put all the vegetables in a saucepan, pour in a little water, ghee and save until tender.

Peel young beans and peas from the veins, wash and cut into diamonds.

Peel the potatoes, wash, cut into slices.

10

10

At the end of the boil, place the red tomatoes, cut into wedges, season with salt and slide the pan to the edge of the stove.

How and with what to serve

When serving, pour soup into bowls, put 1 tbsp each. l.

Bon Appetit!

Chinese Peng Nest Noodle Soup