Ingredients:
2 pcs Machland gherkins
3 pcs larger potatoes
2 l water
1 pcs onion
1 pc celery
1 pc parsley
1 pc carrots
1 - 2 tbsp olive oil
bay leaf, allspice, whole pepper
salt, pepper
1 dl cream 30%
parsley and dill
Procedure:
Cut the root vegetables into cubes. Heat the olive oil in a saucepan, fry the finely chopped onion, then add the vegetables and sauté until golden. Add a few allspice and peppercorns and about 2 bay leaves. Add the diced potatoes, pour in the water, salt and pepper and let it cook. When the potatoes are almost soft, add the diced gherkins and simmer for a while. Finally, add the cream and remove from the heat. We can serve. Garnish with fresh parsley and dill.
