Italian Potato Soup

Peel the potatoes and cut them into small cubes.

Boil the beef broth in a saucepan, add the peeled garlic cloves through the press, add the potato cubes and simmer on low heat for 10-15 minutes.

Add the unthawed peas. Blanch (scald) the tomatoes, peel them, remove the green stalks, cut the tomatoes into coarse cubes and stir them into the soup. Season with salt and pepper.

Rinse the basil, dry it and chop it coarsely. Mix the leaves into the soup and leave everything together at a low temperature for 5 min.

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