Pick up all kinds of good-looking vegetables, e.g. carrots, turnips, cauliflower, cellery, parsley, etc. , cut them up and cook them in as much water as slightly covers them. You can put either salt or vegetable bullions into the soup, although watch out with the bullions, because if you put too much of it into the soup then why bother cutting all those vegetables. After the veggies are cooked, put in one spoonful of sour cream and the juice of half a lemon. Take it off the stove and put in half a buch of chopped up cilantro (chinese parsley). Don't cook the cilantro, as cooking murders its taste. Ready.