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Clean the roots (carrots, parsley and celery), wash, cut and boil with 3 liters of cold water. When foam forms, it is collected and discarded. Top up with warm water, when appropriate.
Peel the onion and garlic, wash, chop and sauté lightly, until soft, in enough oil and over low heat.
Wash the tomatoes, cut them into cubes and fry them in a pan with the onion and garlic until the liquid drops.
When the roots are almost cooked, add in the pot and green beans, prepared in advance and then the smoked, finely chopped.
After two or three boils, add the hardened vegetables to the pot for another boil and in the meantime prepare the cream. Add hot soup juice to the cream, little by little, until it reaches about the same temperature as in the pot.
Let the soup boil for another 3-4 minutes, on low heat, then season, to taste, with: salt, pepper, thyme.
Pick, wash, drizzle and chop the dill and parsley leaves.
Sprinkle with dill and chopped parsley, put the lid on and take the pot of soup off the heat. After 10 minutes of "rest", the soup can be served with hot peppers, if desired.
If you use green beans from the freezer, you will need to remove it in advance so that it thaws naturally.
If you use fresh green beans, you need to clean it, wash it and leave it to wait until it is added to the pot.
Do not fry onions and garlic too much, so that they do not burn and become bitter. Soak them just a little, until they soften and become transparent.
Add the cream, gradually thinned with hot soup juice, when the vegetables and smoked have boiled well.
The greens are added at the end of cooking, after you have turned off the heat from the stove.
The soup must "rest" with the lid on the pot for 10 minutes before serving.