Meat soup with cauliflower

130 ml Broth;

10 g Potato;

10 g Cauliflower;

10 g Carrot;

5 g Parsley root;

Dill and parsley

5 g Butter;

Sour Cream

Salt

Carrots and parsley and finely chop simmered in butter. Sliced julienne vegetables boiled in meat broth until almost cooked, then add to them stewed carrots with parsley and cook until done, and in a couple of minutes until cooked, add salt. Serve the soup, sprinkle with finely chopped herbs and sour cream.