75 g (3 oz) butter
1 onion, finely chopped
450 g (1 lb) potatoes, cubed
1 carrot, grated
salt to taste
2.5 g (1/2 tsp) white pepper
5 g (1 tsp) caraway seeds
725 ml (1 1/4 pt) water
30 g (2 tbsp) cream of wheat
725 ml (1 1/4 pt) milk
20 g (3 tbsp) chopped parsley
100 ml (4 fl oz) sour cream
1 onion, finely chopped
450 g (1 lb) potatoes, cubed
1 carrot, grated
salt to taste
2.5 g (1/2 tsp) white pepper
5 g (1 tsp) caraway seeds
725 ml (1 1/4 pt) water
30 g (2 tbsp) cream of wheat
725 ml (1 1/4 pt) milk
20 g (3 tbsp) chopped parsley
100 ml (4 fl oz) sour cream
method
1. Melt the butter in a saucepan and brown the onions.
2. Add the potatoes, carrot, salt, pepper and caraway seeds.
3. Stir until all the ingredients are slightly soft.
4. Add the water and bring to the boil.
5. Stir in the cream of wheat and cook over a low heat for 20 minutes, stirring frequently.
6. Add the milk and parsley, bring to boiling point, and serve with the sour cream.
2. Add the potatoes, carrot, salt, pepper and caraway seeds.
3. Stir until all the ingredients are slightly soft.
4. Add the water and bring to the boil.
5. Stir in the cream of wheat and cook over a low heat for 20 minutes, stirring frequently.
6. Add the milk and parsley, bring to boiling point, and serve with the sour cream.
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