How to cook
Cut the pork meat and put it to boil. Grate the onions, celery and beetroots on a coarse grater and add them too.
Once the vegetables are semi-boiled, add the crumbled vermicelli.
In a separate container, fry the finely chopped dill and garlic in the butter, add the tomato paste, then the flour.
Dilute the cream. Pour the blend into the soup, remove the pot from the stove and sprinkle with chopped parsley.