Rinse potatoes, remove peel and pre-cook in salted water for 15 minutes.
Clean carrots, rinse, cut into pieces 3 cm long and about 1/2 cm wide. Clean celery, rinse, cut lengthwise two to three times, then divide into 3 cm long pieces.
Heat fat in a saucepan, sauté vegetables briefly. Add clear soup. Season with pepper and ginger powder and steam at low temperature for about 8 min until al dente. Add salt.
Drain the potatoes in a sieve. Heat sugar in a non-stick frying pan, stirring throughout, until golden brown. Add butter, melt and extinguish with a dash of white wine. Steam potatoes in it for 5 min.
Lightly roast pine nuts in a small pan without fat. Add vegetables to potatoes and heat briefly. Sprinkle with pine nuts.
Serve with fried fish or meat.
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