4 lg. potatoes (raw)
3 stalks celery
3 carrots
Plenty of parsley
1 onion
1 tbsp. butter (oleo)
1 tsp. salt
1/2 tsp. marjoram (herb)
1 c. sour cream

Peel and cut fine potatoes and other vegetables. Cook in about 2 quarts water until nearly done, strain through sieve and add salt.