1 large bunch of celery stalks (chopped)
400g tin of chopped tomatoes
500g carrots (chopped)
3 litres of boiling water
2 tbs garlic puree
3 vegetable cubes (10g each)
3 tbs unsalted butter
3 tbs fresh / frozen dill or 1 tbs dried dill
2 tbs herbal pepper mix
½ cup soured cream
Place all ingredients in the pot except dill if used fresh, herbal pepper and soured cream.
Cook covered for about 45 minutes, stir in dill and herbal pepper, cook few minutes longer.
Mix using hand blender. Stir in cream and serve to the plates.
Serve 6-8 people.