Sour Potato Vegetables

Rinse the potatoes, celery and carrots, remove the skin and cut into slices two to three mm thick. Then cut the celery slices into one and a half to two cm pieces.

Bring the clear soup to the boil with the bay leaf seasoning and cook the vegetables in it for about twenty minutes until they are just tender enough not to fall apart. At the end, add the lemon zest and thyme and simmer for a few minutes, then take out the soup again on the spot. Remove the vegetables and drain them.

Mash the sour cream with a quarter of the vegetables and add to the remaining vegetables. Season with pepper, vinegar, salt and sugar and sprinkle with parsley.

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