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Bring a meat or vegetable broth (made with carrots, parsley, celery root, and onion) to a simmer, then add finely chopped potatoes and zucchini cut into thin strips.
Cook until the potatoes are partially tender, then stir in grated tomatoes or a tablespoon of tomato sauce to taste — the soup should have a slightly tangy flavor — and season with salt.
At the end, add spices and fresh herbs.
Serve hot, garnished with sour cream.
You will need one small zucchini, 6–8 potatoes, 2 tomatoes (or a tablespoon of tomato sauce), a carrot, an onion, a parsley root, spices, and fresh herbs like parsley, dill, and celery, along with salt.
