Potatoes, diced, leeks cut into small pieces, and carrots, cut into thin rings, sauté together the vegetable oil, then pour 5 cups boiling salted water. Boil the soup for about 30 minutes. Serve

Potatoes are cut and boiled in 2 liters of water. When ready, the water was decanted, the potatoes were passaged, the cream and the added part of the water in which they are cooked until the desired

Peel the potatoes, wash and cut into cubes. Sorrel and onions are washed, cut into small pieces and sauté in fat. Add potatoes, 6 cups hot water and spices. The soup boil over low heat. You can also

Finely chopped onion stew in the oil. Add flour and after pozaparzhi, pour 7-8 cups hot water. Add the diced potatoes, add salt and cook until soft. The finished soup is seasoned with lemon juice and

Washed and sliced ​​mushrooms smothered in fat together with the finely chopped onion until soft. Add peeled and cut into small cubes of potatoes, red pepper and salt to taste. Make up to 1 liter of

At 1.5 liters of water put processed cheese and place on the stove boil to melt the feta cheese. In another court in the butter sauté finely grated carrots, chopped onions and potatoes. Steamed

Clean the leeks cut into fine julienne and Fry in preheated butter. Place chopped tomatoes and fry well. Add peeled and sliced ​​potatoes, 2 pinches sugar, salt and 900 ml water and vazvaryava. Soup

Cut peeled potatoes and onions are cooked until soft in 900 ml water, then pressed. Add milk, more pepper and a little grated nutmeg and the soup is reheated. Immediately prior to fetching put chopped

Bisects peeled celery and boil 1.2 l salted water until tender. When cool, pressed together with boiled potatoes, add broth of celery and potatoes and vazvaryava. Add the milk and the butter and

Clean the leeks cut into strips and fry in butter until yellowing. Pour 1.2 liters of hot water, and podsolyava vazvaryava. Add purposes potatoes and boil them until soft. Tender potatoes smash with a

Peel the potatoes are cooked until tender in the broth. Broth was poured into a pan, the potatoes are pressed, added to the broth along with most of chopped watercress and boiled for 5 min. Add the

Peeled potatoes cut into pieces, boil in part of the broth until soft, is pressed. Make a light roux of 30 g butter and flour, dilute with broth, boil a little, add pressed potatoes and cut into

Green peas soak overnight and the next day is boiled in water, in which soak. When poluomekne, add carrots, spices and a little raw potatoes. Diced salo fry, add the chopped luh, and fry it, sprinkle

The chopped leeks, cleaned and diced potatoes fried in the butter, add salt is flooded with boiling broth and cook until softening. Pour milk soup is heated almost to The boiling, removed from heat

The meat is placed in a 2.5 liter cold, lightly salted water and boil until soft. Clean, finely chopped roots soup peeled and diced potatoes are put in the broth. Onions and celery are chopped