Clear Potato Soup with Barley Lentils and Dill Sour Cream

Ingredients

• 40 g barley lentils
• Soup greens
• 400 g pre-cooked firm potatoes
• 1 Shallot
• 1 tbsp oil
• 700 ml clear vegetable broth
• 1 pinch saffron
• salt, pepper
• dill (for garnish)
• 100 g Sour cream
• dill
• salt, pepper

Instructions

1. 1.

   Cook lentils in water for about 30 minutes. Clean soup greens, peel potatoes, rinse everything. Slice potatoes thinly and dice soup greens very small.

2. 2.

   Peel and dice shallot. Heat oil in a pot. Sauté shallot until golden yellow. Add potatoes and vegetables and sauté briefly. Pour in broth and add saffron. Cover and simmer for about 20 minutes.

3. 3.

   Stir sour cream with salt and pepper. Rinse dill, pat dry, chop finely. Fold dill into the sour cream. Drain lentils and add them to the pot with potatoes. Season soup with salt and pepper. Serve extra dill sour cream on the side.