• Fry ground meat with shredded carrots and chopped onion in the drop of oil until lightly brown.
  • Dice potatoes and cabbage and transfer together with green peas into boiling water. Simmer at low temperature until lightly soft.
  • Add meat with carrots and onion to the soup and simmer for a further 8-10 minutes.
  • Serve with sour cream and sprinkle with herbs if desired.