Ingredients:

• 0.75lb of cauliflower
• 0.5 cups rice
• 2-3 potatoes
• 1 carrot
• 1 small onion
• Small piece of celery root
• Parsley root piece
• 1-1.5 cups of peas, fresh or frozen
• 1-2 bay leaves
• 6-7 black peppercorns
• 2 tablespoons of flour
• 1 tablespoons of butter
• 3-4 tablespoons of sour cream
• Small bunch of dill
• Small bunch of parsley
• Water

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Clean onion, carrot, parsley root and celery root, and slice them up:

   

3. Warm skillet up with butter and fry one half of the chopped onion (keep the other half for later) over medium low heat until soft and lightly colored, stir from time to time:

   

4. When onions are ready, add flour:

   

5. Fry it, continuously stirring, over low heat:

   

6. Then mix sour cream:

   

7. And about cup of water:

   

8. Continue stirring and cook together until mixture thickens into roux, then remove skillet from the burner:

   

9. Bring a big pot with water (2.5-3 quarts) to boil:

   

10. Then add sliced carrots, parsley and celery root and remaining onions:

    

11. Cook over slow simmer (adjust heat if needed), meanwhile peel potatoes, dice them; after about 15 mins of cooking roots add potatoes to the pot:

    

12. Add bay leaves and back peppercorns:

    

13. Cook for about 5 mins, then add rice:

    

14. Salt to taste and continue cooking:

    

15. Meanwhile separate cauliflower into florets, slice bigger ones into smaller pieces, when potatoes are almost ready (start getting soft when pierced with a knife), add cauliflower to the pot:

    

16. Then pour roux in:

    

17. Cook everything until cauliflower gets to desired softness (I personally like it a little bit crunchy), then add peas:

    

18. Cook everything together, add more salt if needed:

    

19. Add chopped greens (parsley and dill):

    

20. Cook for 1-2 mins:

    

21. Then serve: