Spring Soup (Printanier)

Ingredients

• 3-4 funt beef
• chicken bones
• 3/4 funt root vegetables
• 12 young whole potatoes
• 6-8 young carrots
• 1 young turnip
• 4 asparagus
• 1 handful green pea pods
• 1 tbsp shelled green peas
• 1 head cauliflower
• dill

Instructions

1. Cook and strain a yellow bouillon (No. 1 or 3) with browned roots.
2. Blanch young potatoes, carrots, turnip, asparagus, pods, peas and cauliflower; drain and cool.
3. Stew the vegetables in strained broth until just tender, cauliflower and carrots last.
4. Combine with dill in the tureen and serve with pirozhki.