Potato soup with zucchini

Delicious summer vegetable soup is a representative of Ukrainian cuisine, but you can cook such a potato soup wherever zucchini is grown or sold.)

Ingredients

• Broth (meat, chicken or vegetable) - 2.5-3 l
• Potatoes - 500-600 g
• Zucchini - 1 pc.
• Tomatoes - 3-4 pcs. (determine the acidity of the soup by the number of tomatoes)
• Onions - 1 pc.
• Carrots - 1 pc.
• Parsley and dill
• Salt to taste
• Pepper to taste
• Fat for frying vegetables - 100 g (butter, lard or your choice)
• Sour cream (optional) - to taste

Directions

1. While the broth is cooking, prepare the vegetables. Wash them, peel potatoes, onions and carrots. Young zucchini need not be peeled.
2. Cut the potatoes and zucchini into cubes. Finely chop the greens, carrots and onions. Dip the tomatoes in boiling water for a couple of minutes, remove the skin from them and cut them into pieces.
3. Saute onions and carrots in a preheated pan with fat (7-10 minutes).
4. Put the potatoes first in the broth. After 5 minutes, add the zucchini and cook for 10 minutes.
5. Then add tomatoes and onions with carrots, salt and pepper and cook potato soup for another 3-5 minutes.
6. Sprinkle the potato soup with herbs.
7. Ready-made potato soup, if desired, can be seasoned with sour cream and pepper with freshly ground pepper.
8. Bon Appetit!