SPRING SOUP

3 potatoes
1 onion
2 carrots
2 with l oil
1 liter of broth (water)
 salt
 black pepper
200 g cream cheese
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1 teaspoon l paprika
1 tsp  with parsley

Preparation:

• Chop the carrots and cut into cubes and pot.
• Add sliced ​​potatoes and cover with broth.
• Add salt and boil until soft.
• Make cheese balls.
• Cream cheese, rind, juice and red pepper mix in deep bowl.
• With wet hands etching balls and roll them in finely chopped parsley.
• The finished soup is served with some balls.