Vegetable soup with sour cream – a delicious recipe for a healthy diet
Vegetable soup with sour cream is a dish that not only warms the soul but also provides an explosion of flavors and nutrients. This recipe is perfect for cool days when our body needs a comforting and healthy meal. Besides its savory taste, this soup is rich in vitamins and minerals, making it an excellent choice for a balanced diet.
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes
Number of servings: 6
Necessary ingredients:
- 150 g fresh or frozen peas
- 6 small potatoes
- 1/2 sweet white cabbage
- 2 medium-sized carrots
- 1 small celery
- 3 tablespoons tomato paste
- 1 bunch of fresh parsley
- 6 tablespoons sour cream
- 1 egg yolk
- 1 tablespoon olive oil
- Salt, to taste
- Water, enough to cover the ingredients
Some useful tips about ingredients:
- Sweet white cabbage adds a touch of sweetness to the soup, but you can also experiment with other types of cabbage, such as red cabbage, for a more colorful appearance.
- Carrots not only enhance the flavor but also provide a higher intake of beta-carotene, essential for eye health.
- If you want a spicier version, add a finely chopped chili pepper or some freshly grated ginger.
- Fresh peas are ideal, but frozen ones are a convenient and equally tasty alternative.
Step-by-step preparation:
1. Start by peeling the potatoes, cutting them into small cubes for even cooking. Make sure they are of similar size.
2. Cut the cabbage into thin strips. This will allow the cabbage to soften quickly during boiling.
3. Peel the carrots and slice them into thin rounds. You can also use a grater to achieve different shapes if you want to add a more artistic touch to the soup.
4. Cut the celery in half, then into small cubes. This will give a pleasant aroma to the soup.
5. Finely chop the fresh parsley, which will add freshness to the soup.
Cooking the soup:
6. Place all the chopped vegetables (peas, cabbage, carrot, parsley, and celery) in a large pot and add enough water to cover the ingredients.
7. Add a tablespoon of olive oil and cover the pot with a lid. Boil over medium heat, stirring occasionally, until the vegetables begin to soften, about 15-20 minutes.
8. Once the vegetables are soft, add the potatoes and adjust the water depending on how thick you want the soup. If you prefer a thicker soup, do not add too much water.
9. After the potatoes have boiled (about 15-20 minutes), add the tomato paste, which will give a vibrant color and delicious taste.
10. Stir well and let the soup boil for a few minutes.
Creating the sour cream emulsion:
11. Meanwhile, in a separate bowl, mix the sour cream with the egg yolk. This combination will add a creamy and rich flavor to the soup.
12. To prevent the sour cream from curdling, take a few tablespoons of hot liquid from the pot and gradually add it to the sour cream and egg mixture while continuously stirring. This process is called tempering and helps equalize the temperatures.
13. Once the sour cream mixture is at a similar temperature to the soup, pour it into the pot, stirring continuously to achieve a uniform texture.
Finalizing the soup:
14. Season the soup with salt to taste. If you like a sour flavor, you can add borscht or cabbage juice, as preferred.
15. Let the soup boil for a few more minutes to combine the flavors.
16. Finally, add the chopped parsley and mix well.
Serving:
Vegetable soup with sour cream is served hot, with a slice of fresh bread on the side. You can also add a tablespoon of sour cream on top for an extra creaminess. It is perfect as a main dish or as an appetizer. I recommend pairing it with a glass of white wine or a fragrant herbal tea, which will perfectly complement the soup's flavors.
Nutritional benefits:
This soup is an excellent source of fiber, vitamins (A, C, K), and minerals (potassium, magnesium). The vegetables used contribute to good digestion and help maintain a healthy weight. Additionally, the sour cream and egg yolk add essential proteins and healthy fats that will keep you full for longer.
Frequently asked questions:
1. Can I add meat to this soup?
Yes, you can add chicken or pork, cut into small cubes. Boil the meat together with the vegetables at the beginning of the cooking process.
2. How can I store the soup?
The soup stores well in the refrigerator for 3-4 days. You can freeze it, but it is recommended to avoid freezing the sour cream, as it may separate upon thawing.
3. Can it be vegan?
For a vegan version, you can replace the sour cream with a plant-based yogurt and omit the egg yolk.
Vegetable soup with sour cream is more than just a simple recipe – it is a blend of flavors, colors, and health. I encourage you to try it and personalize it to your own preferences. Enjoy your meal!
Vegetable soup with sour cream is a dish that not only warms the soul but also provides an explosion of flavors and nutrients. This recipe is perfect for cool days when our body needs a comforting and healthy meal. Besides its savory taste, this soup is rich in vitamins and minerals, making it an excellent choice for a balanced diet.
Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes
Number of servings: 6
Necessary ingredients:
- 150 g fresh or frozen peas
- 6 small potatoes
- 1/2 sweet white cabbage
- 2 medium-sized carrots
- 1 small celery
- 3 tablespoons tomato paste
- 1 bunch of fresh parsley
- 6 tablespoons sour cream
- 1 egg yolk
- 1 tablespoon olive oil
- Salt, to taste
- Water, enough to cover the ingredients
Some useful tips about ingredients:
- Sweet white cabbage adds a touch of sweetness to the soup, but you can also experiment with other types of cabbage, such as red cabbage, for a more colorful appearance.
- Carrots not only enhance the flavor but also provide a higher intake of beta-carotene, essential for eye health.
- If you want a spicier version, add a finely chopped chili pepper or some freshly grated ginger.
- Fresh peas are ideal, but frozen ones are a convenient and equally tasty alternative.
Step-by-step preparation:
1. Start by peeling the potatoes, cutting them into small cubes for even cooking. Make sure they are of similar size.
2. Cut the cabbage into thin strips. This will allow the cabbage to soften quickly during boiling.
3. Peel the carrots and slice them into thin rounds. You can also use a grater to achieve different shapes if you want to add a more artistic touch to the soup.
4. Cut the celery in half, then into small cubes. This will give a pleasant aroma to the soup.
5. Finely chop the fresh parsley, which will add freshness to the soup.
Cooking the soup:
6. Place all the chopped vegetables (peas, cabbage, carrot, parsley, and celery) in a large pot and add enough water to cover the ingredients.
7. Add a tablespoon of olive oil and cover the pot with a lid. Boil over medium heat, stirring occasionally, until the vegetables begin to soften, about 15-20 minutes.
8. Once the vegetables are soft, add the potatoes and adjust the water depending on how thick you want the soup. If you prefer a thicker soup, do not add too much water.
9. After the potatoes have boiled (about 15-20 minutes), add the tomato paste, which will give a vibrant color and delicious taste.
10. Stir well and let the soup boil for a few minutes.
Creating the sour cream emulsion:
11. Meanwhile, in a separate bowl, mix the sour cream with the egg yolk. This combination will add a creamy and rich flavor to the soup.
12. To prevent the sour cream from curdling, take a few tablespoons of hot liquid from the pot and gradually add it to the sour cream and egg mixture while continuously stirring. This process is called tempering and helps equalize the temperatures.
13. Once the sour cream mixture is at a similar temperature to the soup, pour it into the pot, stirring continuously to achieve a uniform texture.
Finalizing the soup:
14. Season the soup with salt to taste. If you like a sour flavor, you can add borscht or cabbage juice, as preferred.
15. Let the soup boil for a few more minutes to combine the flavors.
16. Finally, add the chopped parsley and mix well.
Serving:
Vegetable soup with sour cream is served hot, with a slice of fresh bread on the side. You can also add a tablespoon of sour cream on top for an extra creaminess. It is perfect as a main dish or as an appetizer. I recommend pairing it with a glass of white wine or a fragrant herbal tea, which will perfectly complement the soup's flavors.
Nutritional benefits:
This soup is an excellent source of fiber, vitamins (A, C, K), and minerals (potassium, magnesium). The vegetables used contribute to good digestion and help maintain a healthy weight. Additionally, the sour cream and egg yolk add essential proteins and healthy fats that will keep you full for longer.
Frequently asked questions:
1. Can I add meat to this soup?
Yes, you can add chicken or pork, cut into small cubes. Boil the meat together with the vegetables at the beginning of the cooking process.
2. How can I store the soup?
The soup stores well in the refrigerator for 3-4 days. You can freeze it, but it is recommended to avoid freezing the sour cream, as it may separate upon thawing.
3. Can it be vegan?
For a vegan version, you can replace the sour cream with a plant-based yogurt and omit the egg yolk.
Vegetable soup with sour cream is more than just a simple recipe – it is a blend of flavors, colors, and health. I encourage you to try it and personalize it to your own preferences. Enjoy your meal!
Ingredients
150 g peas, 6 small potatoes, sweet white cabbage, 2 not too thick carrots, 1 small celery, 3 tablespoons tomato broth, 1 bunch of fresh parsley, 6 tablespoons sour cream, 1 egg yolk, 1 tablespoon olive oil, salt to taste.