Vegetable soup with sour cream

This vegetable soup is one of my favorites. Although there are a lot of ingredients, the soup is made very simply. The more types of vegetables you add, the tastier each soup is. I adore this one, the finish of sour cream and eggs gives a special taste and smell.


  • 100 grams of peas
  • 100 grams of sweet corn
  • 1 pepper
  • 1/2 zucchini
  • 2 potatoes
  • 1 large carrot
  • 1/2 parsnip
  • 1 piece celery
  • 1 onion (red, spring onion…)
  • 3-5 cloves of garlic
  • Salt and dry spices to taste
  • 1 cup sour cream
  • 1 egg
  • 3 tablespoons olive oil.


  • Prepare all the vegetables, clean them and chop them into small cubes.
  • Put in a pot, then add oil.
  • Stir, then place on the stove to lightly fry, then pour in the water. Add as much water as you want the soup to be thick. So, you can 1 liter, more or less.
  • Leave the soup to cook at a moderate temperature.
  • It is ready quickly, especially if the vegetables are fresh and young.
  • When the vegetables soften, mix the sour cream and egg, whisk well, then pour into the soup and stir quickly to spread evenly.
  • Stir a couple of times, then let the soup cook for another 5 minutes.
  • Remove from the heat and serve while warm.


Published by Sophia Dane

I like to cook and collect interesting recipes. I love traveling, meeting new places and people. I like a good book...

11 thoughts on “Vegetable soup with sour cream

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