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Zupa Kartoflana (Potato Soup) doughnuts, polish, soups 3 medium potatoes, sliced 2 stalks celery 1 large onion, sliced thin 2 carrots 1 sprig parsley 2 quart water 3 tablespoon butter 1 tablespoon flour 1 cup top milk 1 salt to taste Cover vegetables with water, add seasoning and cook until well done. Force through sieve. Heat butter until light brown, stir in flour, and let mixture cook until it bubbles and is well blended. Gradually add hot milk to the flour mixture and let simmer just below the boiling point until mixture is smooth and thick. Add to strained vegetables and let simmer until smooth and thickened. Sprinkle with chopped parsley and serve with egg barley. Yield: 1 pot Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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