Potato hot soup.

Ingredients:

300 g (12 oz) with bones chicken, 
300 g (12 oz) beef.
350 g ( 13 oz) potatoes.
100 g (4 oz) carrot.
1 paprika, chopped.
20 - 30 g (1 oz) parsley roots
100 g (4 oz) onion.
30 g (1 1/2 - 2 oz) sunflower oil, (or Soya oil, or olive oil)
4 - 5 pint water
salt.
Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, to taste.

Directions:

1. Cook meat in the boiled water until done.�

2. Grate carrot, chop parsley roots and onion.

3. Then blanch onion in oil until golden, after that add carrot and parsley roots, paprika to it and stew for 7 - 10 minutes,�(use a frying pan).  

4. Put cubed potatoes in broth and bring to boil. Cook for 15 - 20 minutes, until potato is tender. Season with salt.

5. Now add to broth all fried vegetables: onion, carrot, paprika, beet. Cook several minutes. Five to ten minutes before soup is cooked, add: chopped green Celery, dill, parsley, coriander, bay leaf, pepper, to taste.

Serve in bowls topped with green onions and crumbled meat.