Romanian country-style new potato ciorbă

Ingredients

• 500 g new potatoes
• 3 carrots (300 g)
• 1 parsley root (100 g)
• 1 parsnip root (100 g)
• 3 large onions (450 g)
• 1 green pepper (150 g)
• 1 red pepper (150 g)
• 3 tablespoons oil
• 900 ml water
• 1000 ml water
• 15 g dill
• 1 teaspoon Vegeta
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 300 g sour cream (at least 20% fat)
• 2 egg yolks

Preparation

1. Take the sour cream out of the fridge 15 minutes before using it. Peel and wash the carrots, parsley root and parsnip, then slice them into rounds. Finely chop the onion, dice the peppers and cut the potatoes into bite-sized pieces. 2. Heat the oil in a pot and sauté the onion, root vegetables and peppers for 5 minutes, stirring. 3. Pour in 900 ml water and cook the vegetables for 40-45 minutes, until tender. 4. Add 1000 ml water and the potatoes. Cook for 15-20 minutes, until the potatoes are tender but still hold their shape. 5. Add the dill, Vegeta, salt and pepper. Bring the soup to a boil for 1 minute, then take the pot off the heat. 6. Mix the sour cream and egg yolks in a large bowl. Let the soup stand for 5 minutes, then gradually stir two ladles of hot broth into the sour cream mixture. Pour it into the pot, stirring constantly.