Vegetable soup with leek and borscht: a healthy and delicious recipe
Vegetable soup with leek and borscht is a traditional Romanian dish, comforting and full of vitamins, perfect for cool days. This simple recipe is not only easy to make but also customizable to suit everyone's tastes. So, let's get cooking!
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Total time: 60 minutes
Servings: 6
Ingredients:
- 2 leeks
- 2 parsnips
- 1/2 celery
- 1 large carrot
- 2 onions
- 3 potatoes
- 4 tablespoons of rice
- 500 ml of borscht (or 3 tablespoons of magic borscht)
- salt, to taste
- lovage, fresh or dried
- 1 tablespoon of tomato juice
- 1 tablespoon of oil
Step by step:
1. Preparing the vegetables: Start by washing the vegetables. Peel and finely chop the onions, carrot, parsnip, and celery. Slice the leek into thin rounds and dice the potatoes. These vegetables will form the base of your soup and bring a wonderful flavor.
2. Boiling the vegetables: In a large pot, add about 2 liters of water and bring to a boil. Once the water is hot, add the chopped vegetables (except for the potatoes) and let them simmer over medium heat for 25-30 minutes. It’s important not to add the potatoes at the beginning, as they have a longer cooking time.
3. Adding the rice and potatoes: After 30 minutes, add the well-washed rice (wash it a few times to remove the starch) and the diced potatoes. Let them boil together for another 5-10 minutes, until the rice and potatoes are tender.
4. Seasoning the soup: At this point, you can add the tablespoon of tomato juice to give the soup a richer flavor. Also, add a tablespoon of oil to enhance the aromas.
5. Finalizing the dish: Check if the rice and potatoes are cooked. Then, add the borscht (or magic borscht) and let the soup boil for another 2 minutes. This is the ideal time to adjust the salt to taste.
6. Serving the soup: Turn off the heat and add the chopped lovage. If using dried lovage, add it in the last minutes of boiling to preserve its aroma.
7. Serving suggestion: Serve the vegetable soup hot, alongside a slice of fresh bread. You can also add a tablespoon of sour cream for extra creaminess.
Useful tips:
- You can vary the vegetables according to your preferences. For example, add zucchini or green beans for a more colorful soup.
- I recommend using natural borscht, homemade, for an authentic taste, but magic borscht is an excellent and quick alternative.
- If you prefer a sour taste, add the borscht at the beginning of boiling, but be careful not to overdo it.
Vegetable soup with leek and borscht is not only a filling dish but also a healthy choice, full of nutrients. Enjoy its flavors and enrich your meals with this delicious recipe!
Vegetable soup with leek and borscht is a traditional Romanian dish, comforting and full of vitamins, perfect for cool days. This simple recipe is not only easy to make but also customizable to suit everyone's tastes. So, let's get cooking!
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Total time: 60 minutes
Servings: 6
Ingredients:
- 2 leeks
- 2 parsnips
- 1/2 celery
- 1 large carrot
- 2 onions
- 3 potatoes
- 4 tablespoons of rice
- 500 ml of borscht (or 3 tablespoons of magic borscht)
- salt, to taste
- lovage, fresh or dried
- 1 tablespoon of tomato juice
- 1 tablespoon of oil
Step by step:
1. Preparing the vegetables: Start by washing the vegetables. Peel and finely chop the onions, carrot, parsnip, and celery. Slice the leek into thin rounds and dice the potatoes. These vegetables will form the base of your soup and bring a wonderful flavor.
2. Boiling the vegetables: In a large pot, add about 2 liters of water and bring to a boil. Once the water is hot, add the chopped vegetables (except for the potatoes) and let them simmer over medium heat for 25-30 minutes. It’s important not to add the potatoes at the beginning, as they have a longer cooking time.
3. Adding the rice and potatoes: After 30 minutes, add the well-washed rice (wash it a few times to remove the starch) and the diced potatoes. Let them boil together for another 5-10 minutes, until the rice and potatoes are tender.
4. Seasoning the soup: At this point, you can add the tablespoon of tomato juice to give the soup a richer flavor. Also, add a tablespoon of oil to enhance the aromas.
5. Finalizing the dish: Check if the rice and potatoes are cooked. Then, add the borscht (or magic borscht) and let the soup boil for another 2 minutes. This is the ideal time to adjust the salt to taste.
6. Serving the soup: Turn off the heat and add the chopped lovage. If using dried lovage, add it in the last minutes of boiling to preserve its aroma.
7. Serving suggestion: Serve the vegetable soup hot, alongside a slice of fresh bread. You can also add a tablespoon of sour cream for extra creaminess.
Useful tips:
- You can vary the vegetables according to your preferences. For example, add zucchini or green beans for a more colorful soup.
- I recommend using natural borscht, homemade, for an authentic taste, but magic borscht is an excellent and quick alternative.
- If you prefer a sour taste, add the borscht at the beginning of boiling, but be careful not to overdo it.
Vegetable soup with leek and borscht is not only a filling dish but also a healthy choice, full of nutrients. Enjoy its flavors and enrich your meals with this delicious recipe!