Ingredients:
- 500 g green peas (fresh or frozen)
- 1 medium carrot, diced
- 1 medium parsnip, diced
- 1 small onion, chopped
- 2 tbsp butter or oil
- 1 tsp sugar (optional)
- 1 tsp salt
- ½ tsp black pepper
- 1 liter vegetable or chicken stock
- 1 bay leaf
- 100 ml sour cream (for serving)
- Fresh dill or parsley (for garnish)
Instructions:
- Melt butter in a pot, sauté onion until translucent.
- Add carrot and parsnip, cook 2–3 min.
- Add peas, stock, bay leaf, salt, pepper, and sugar.
- Bring to a boil, reduce heat, simmer 15–20 min until vegetables are tender.
- Remove bay leaf; optionally blend for a creamier texture.
- Serve hot with sour cream and fresh dill or parsley.
