Vegetable borscht with sour cream

Name: Vegetable borscht with sour cream
Ingredients: 1 green onion; 1 dry onion; 1 carrot; 1 yellow pepper; 3 medium potatoes; 3 tablespoons of vegetable mix; 300 g of thin yellow beans; 2 tablespoons of roasted pepper paste; 150 g of peeled tomatoes in their own juice; salt; pepper; borscht; 1/2 bunch of fresh parsley; 3 sprigs of fresh dill; 3 sprigs of fresh lovage; borscht for souring; 6-7 tablespoons of homemade sour cream; 2 tablespoons of oil.

Soups - Vegetable borscht with sour cream by Cipriana G. - Recipia

To prepare a tasty and healthy vegetable soup, we start by preparing all the necessary ingredients. It is important to be patient and cut them correctly to ensure even cooking. The first step is to clean the onion. We chop it finely, and the green onion is sliced into thin rings, which will add a fresh aroma to the soup. The next step is to take care of the carrot, which we peel and cut into small cubes. The yellow pepper, full of vitamins, is cleaned of seeds and cut into suitable pieces, while the potatoes, after being peeled, are also cut into cubes for quick boiling. To add a pleasant texture, we remove the ends of the pods and break them in two or three, depending on their size. The fresh tomatoes, which will provide a delicious taste, are finely chopped. Now we are ready to start the cooking process. In a large pot, we heat a few tablespoons of oil, where we will add the green onion and the dry onion, along with the vegetables, carrot, and chopped tomatoes. After adding all the ingredients, we put in 2-3 tablespoons of water, cover the pot, and let the vegetables sweat for 3-4 minutes to release their flavors. After the vegetables have started to soften, we add about 4-5 liters of water and, when it begins to boil, we add the potatoes and the yellow pepper, as well as the gogoșari paste with kapia, which will bring a delicious taste. We cover the pot with a lid and let it boil for 15 minutes. Then, we add the pods and 2-3 sprigs of fresh parsley and dill, all finely chopped. Finally, we season with salt and pepper to taste. We let the soup boil over medium heat, tasting the vegetables to check if they are well-cooked. When the vegetables are ready, we add the hot borscht, to taste, stir gently, and let it come to a few boils. Before turning off the heat, we incorporate the sour cream, which will add a pleasant creaminess. We let the soup boil for another minute, then turn off the heat and sprinkle the remaining chopped parsley and green lovage on top. We cover the soup with a lid to allow it to absorb the flavors of the fresh herbs for 10 minutes. Thus, the soup will become a true feast of flavors. Enjoy your meal!