| 9 kg diced potatoes ½ kg diced potatoes | |
| 3 kg chopped onions1 chopped onion | |
| 3 kg of diced carrots2 diced carrots | |
| 2 tablespoons parsley, finely choppeda little parsley, finely chopped | |
| 2 wine glasses of mint, finely choppedlittle mint, finely chopped | |
| 1 teaspoon of fine saltfine salt | |
| 1 kg of an optional pasta (barley, spaghetti, rice, rice pudding, etc.)1 wine glass of tahini | |
| 1 kilo of tahinia little lemon juice | |
| 2 water glasses of lemon juicewater, as needed |
| 1. | Clean, wash and cut all the ingredients into small cubes. |
| 2. | Pour all the ingredients into the appropriate container, except the pasta. |
| 3. | Add water until they are well covered. |
| 4. | Place the pot on the heat and let them boil well, about an hour. |
| 5. | When they boil, add the pasta, if desired, salt and lemon juice. |
| 6. | Remove from the heat and while stirring constantly, slowly add the tahini like a thin thread and keep it flowing until the end. |
| 7. | Taste the flavor, correct and serve warm. |
| 8. | Tip: |
| 9. | When you want it oily, add the oil before it boils well and omit the tahini at the end. |
| 10. | If you add some pasta, then you need to know that the longer it stays, the more it absorbs the liquid and the more your soup thickens and loses its fluidity. |
| 11. | In this case we can add hot water and dilute it. |