How to make
Clean the roots and shoots of the parsley, celery, and dill and put them to boil in 8 1/3 cups (2 liters) of water with the black pepper for 10 minutes after the water comes to a boil. Strain the broth.
In another pot, heat the butter and briefly sauté the chopped onions. Add the chopped carrots and 1-2 minutes later, top up with the hot vegetable broth. Add the cleaned and finely chopped potatoes and carrots. Allow the soup to simmer on medium heat until the potatoes soften.
Then add the vermicelli and broccoli and after another 10 minutes, season it with salt and ground black pepper to taste. Serve the soup hot.
