Ingredients
- 2 carrot
- 2 celery stalks
- 1 parsley root
- 1 salt and pepper
- 1 noodles
- 1,200 ml water (cold)
- 260 gr rhubarb (finely chopped)
- 160 gr mushrooms
- 120 ml sour cream
- 5 gr instant flour
- 2 gr dill leaves
- 2 slices onions
Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with quarter cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni.
