Soup-mashed potatoes with cumin (beef broth)

375 ml � 1 package () beef broth Campbell's� Home Classics�

500 g � 4 medium potatoes ()

? tsp. � cumin

100 g � sour cream

1 � raw egg yolk

Will attedit through a strainer into the saucepan of beef broth Campbell's� Home Classics�. Pieces of meat aside on a plate. In the broth, return the cooked vegetables and add 500 ml of water. (Attention! Package broth Campbell's� Home Classics� is recommended to add 750 ml, but in our recipe water will require less). Bring the broth to a boil.

Wash and peel the potatoes. Cut each potato into four pieces and drop into boiling broth. Add the cumin seeds. Cook the potatoes for 15 minutes or until until it becomes soft.

Remove the pan from the heat. Pour half of the broth into a separate bowl. Potatoes and remaining broth prepare puree and spread it drained the broth. Add pending pieces of meat.

Mix the sour cream with the egg yolk. Stir, season the soup mixture. Warm up the soup but do not boil.

Serve the soup-mashed potatoes with cumin (beef broth) with black, preferably of Borodino, bread.

Note: Instead of bread and potato soup can be served toasted black bread.

Preparation toast:

With slices of black bread cut peel, pulp is cut into small cubes, sprinkle with vegetable oil and dry in the oven.

Good! The potato contains valuable substances such as bioflavonoids. They improve the absorption of vitamin C and have anti-inflammatory effect, possess strong antioxidant effect, retain the strength and elasticity of blood vessels and strengthen the immune system.

In 100 g: 54,2 kcal, protein 2.3 g fat, 2.6 g, carbohydrates - 5.7 g