2 carrots, 1 parsley, 1 turnip or radish, 20 potato slices, a small head of cauliflower, parsley, dill, 1/2 tablespoon vegetable oil

Wash and chop the roots and herbs. Put chopped 2 carrots, 1 parsley, 1 turnip (radish) into the broth. For 20 min. omit 20 pieces before vacation. slices of potatoes, and in 15 minutes – a head of cauliflower. Boil. Serve the broth on the table, add parsley and dill, 1/2 tablespoon of vegetable (butter) oil. Serve graduation eggs, pies with the broth.