How to make
Wash and clean the vegetables, then cut them into small pieces. Heat oil in a pan and fry the leeks and carrots first.
Then add the mushrooms and peppers and let stew for about 8 minutes. Add about 8 1/3 cups (2 L) of hot water, and if you think the soup is too thick, pour in more.
Allow to simmer until the vegetables soften and flavor with the spices. Remove the ready soup from the heat and mix it with whipped sour cream.
Finally, season with roughly chopped fresh parsley or dill and serve hot.
