Jerusalem Artichoke Soup

Wash the Jerusalem artichokes thoroughly, peel them, soak in lemon water for 5 minutes, then drain. Cut into large pieces.

Peel the onion, carrot, and potato and cut them into large pieces.

Wash the dill and chop it finely.

Put all the chopped vegetables into a pot and add the water.

Place on the stove and let it cook for 15-20 minutes after it comes to a boil.

If cooking in a pressure cooker, cook for another 5 minutes over low heat after the pressure valve releases steam.

After opening the lid, blend it and return the pot to the stove.

Add 1 cup of milk, the olive oil, butter, salt, and spices; stir continuously until it comes to a boil.

If needed, add hot water to adjust the consistency to your liking.

Let it boil for another 5 minutes, then serve.

Sprinkle with dill when serving.