Potato Soup with Carrots and Green Peas

Prepare vegetable broth (see «potato soup with carrots»). Peel, wash carrots, parsley, and onions, then cut them into julienne strips. Place the chopped vegetables in a pot, add butter and 2-3 tablespoons of vegetable broth, then sauté over low heat until tender. Add peeled, washed, and sliced potatoes to the boiling vegetable broth, and boil for 10 minutes. Then add washed green peas, bring to a boil, add the sautéed carrots, onions, and parsley, and boil for another 10 minutes. Finally, add salt and remove the pot from the heat. The finished soup can be seasoned with butter or whipped egg yolk. When serving, sprinkle with finely chopped parsley and dill.