Vegetable soup

Name: Vegetable soup - Eva N.
Ingredients: 2 carrots; 2 parsley roots; 1/2 kohlrabi; a handful of green beans; a handful of green peas; a little cauliflower and cabbage; 1 green onion; 1 tomato; 3 potatoes; 1 egg yolk; sour cream; borscht; fresh dill

Soups - Vegetable soup by Eva N. - Recipia

Vegetable soup – an explosion of freshness and natural flavors Vegetable soup is a wonderful choice for those who want to enjoy a light, healthy dish full of vitamins, perfect for any season. This meatless and bone-free soup recipe is a tradition in many kitchens, often appreciated for its comforting flavor and the ease with which it can be prepared. Whether you are just starting your culinary journey or are an experienced cook, this recipe will bring you joy and a nourishing meal. Preparation time: 15 minutes Cooking time: 40 minutes Total time: 55 minutes Servings: 4-6 Ingredients: - 2 medium carrots - 2 parsley roots - 1/2 kohlrabi - 1 handful of green beans (about 100 g) - 1 handful of green peas (about 100 g) - A handful of cauliflower (about 100 g) - A handful of chopped cabbage (about 100 g) - 1 green onion - 1 medium tomato - 3 medium potatoes - 1 egg yolk - 200 ml sour cream - 1 l borscht - Salt and pepper to taste - Fresh dill and parsley for garnish Preparing the vegetable soup is a simple yet satisfying process. Now, let’s get started! 1. Preparing the vegetables – Cleaning and cutting Start by cleaning all the vegetables. Carrots, parsley roots, and potatoes should be sliced into thin rounds to cook evenly. The kohlrabi can be cut into small cubes, while the green beans and cauliflower can be left whole or cut into smaller pieces. Chop the green onion finely, and dice the tomato. This step is essential to ensure that each ingredient contributes to a harmonious flavor. 2. Sautéing the vegetables In a large pot, heat a little oil. Add the chopped carrots and green onion. Sauté them over medium heat for about 5-7 minutes until they become slightly golden and release their aroma. This step adds depth of flavor to your soup, transforming it into a true delicacy. 3. Adding the other vegetables After the vegetables have been sautéed, add the remaining vegetables: parsley, kohlrabi, green beans, peas, cauliflower, cabbage, and tomato. Mix well to combine the flavors. Add about 2 liters of water and season with salt and pepper to taste. 4. Boiling Cover the pot and let the soup boil over medium heat for 30-40 minutes or until all the vegetables are tender. It is important not to let it boil too long so that you preserve the texture and vitamins of the vegetables. 5. Adding the borscht Once the vegetables are cooked, add the borscht (between 200-400 ml, depending on how sour you want your soup). Let the soup simmer for another 5-10 minutes for the borscht to integrate well. 6. Egg yolk cream In a small bowl, mix the egg yolk with a tablespoon of sour cream. When the soup is ready, turn off the heat and take about a ladle of the hot soup, gradually adding it to the egg yolk and sour cream mixture. This will prevent the egg from curdling. After homogenizing, pour the mixture back into the pot and stir well. 7. Serving The vegetable soup is now ready! Serve it hot, garnished with fresh chopped dill and parsley. You can accompany it with a slice of fresh bread or croutons to complete the culinary experience. Practical tips: - You can also add other vegetables according to your preferences, such as zucchini or bell peppers, to vary the taste and texture. - If you want a spicy note, you can add a finely chopped hot pepper while sautéing the vegetables. - The vegetable soup can be stored in the refrigerator for 3-4 days, and the flavor becomes even better the next day. Nutritional benefits: This soup is packed with vitamins and minerals, being an excellent source of fiber due to the variety of vegetables. Meatless, it is low in calories, making it an ideal choice for those looking to maintain a balanced diet. A serving of vegetable soup contains about 150-200 calories, depending on the proportions of the ingredients used. Frequently asked questions: 1. Can I use frozen vegetables? Yes, frozen vegetables are an excellent alternative and can save time. Make sure to add them at the right time to avoid overcooking. 2. How can I make the soup thicker? If you want a thicker soup, you can add a handful of rice or quinoa during the boiling. 3. Is vegetable soup suitable for vegans? Yes, this recipe is completely vegan if you omit the sour cream and egg yolk or replace them with plant-based alternatives. Vegetable soup is more than just a simple dish – it is a seasonal story, a combination of flavors, and a symbol of comfort. Of course, don’t forget to share this recipe with your loved ones and enjoy the moments spent together around the table!

Vegetable soup

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