Peel, wash and cut potatoes. Chop and put in a pan with sunflower oil on the stove, the onions should be fried lightly. Then add the potatoes and pour one cup of warm water, stir well and cover with lid to boil potatoes. When almost ready add the flour, paprika and vegetable broth, stir well to not become lumpy and add tomato juice and carrots. Make another 1-2 glasses of water and sprinkled with savory (water should be two fingers above the potatoes). Allow to simmer on low heat. When the potatoes are completely cooked, remove the pan from the heat, catering can be sprinkled with parsley or parsley to put a little before removing the pan from the heat.