Vegetable soup

Name: Vegetable soup - Lorelei G.
Ingredients: a bell pepper a medium onion a carrot parsnip celery 2; 3 potatoes cabbage; as much as we can hold in one hand 100 g of peas tomato juice salt/ seasoning a cup of borscht

Soups - Vegetable soup by Lorelei G. - Recipia

Vegetable soup - a comforting delight for fasting days Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4-6 Vegetable soup is the ideal choice for moments when you want a healthy, nourishing, and flavorful meal, especially during fasting days. This simple and quick recipe will guide you step by step to achieve a delicious soup that will bring a touch of warmth on colder days. Necessary ingredients: - 1 bell pepper (preferably red or yellow for extra color) - 1 medium onion (white or yellow onions are best) - 1 carrot (for natural sweetness) - 1 parsnip (adds a distinct flavor) - 1/2 celery (root, for an intense taste) - 2-3 potatoes (some of the most versatile carbohydrates) - Cabbage - as much as you can hold in one hand (fresh, finely chopped) - 100 g peas (fresh or frozen) - 400 ml tomato juice (preferably from fresh tomatoes or quality canned) - Salt and pepper to taste - 200 ml borscht (or a pinch of lemon salt for acidity) - Optional: fresh parsley and lovage for garnish Preparation method: 1. Preparing the vegetables: Start by washing all the vegetables well. Peel the onion, carrot, parsnip, and celery, then chop them into small pieces. The bell pepper can be diced, and the potatoes cut into medium-sized cubes. The cabbage is finely chopped. 2. Boiling the vegetables: In a large pot, add water (about 2 liters) and a little salt. Place it over medium heat and bring it to a boil. Add the onion, carrot, parsnip, celery, and bell pepper. These vegetables need a bit more time to soften, so let them boil for 10 minutes. 3. Adding the potatoes: After 10 minutes, add the chopped potatoes. They cook faster than the other vegetables, so don’t add them at the beginning. Let the soup boil for another 10-15 minutes until the potatoes are soft. 4. Finishing the soup: Once the potatoes are cooked, add the peas and cabbage. After 5 minutes, add the tomato juice and let everything simmer on low heat. 5. Flavoring the soup: 5 minutes before turning off the heat, add the borscht. This will give the soup a delicious tangy flavor. If you don’t have borscht, you can use a pinch of lemon salt for a similar effect. 6. Finalizing: Turn off the heat, adjust the salt and pepper to taste. Add the chopped parsley and lovage for extra freshness. 7. Serving: Serve the soup hot, perhaps with a slice of fresh bread or croutons. This vegetable soup is not only nourishing but also very versatile. You can customize it by adding other seasonal vegetables or even legumes like lentils for a higher protein content. Practical tips: - Make sure the vegetables are fresh for maximum flavor. - You can experiment with different herbs, such as oregano or basil, to vary the flavors. - If you want a thicker soup, you can add a cup of pasta or rice during boiling. This vegetable soup will not only warm your soul but is also an excellent option for a healthy diet. Enjoy every spoonful of this simple and quick recipe, perfect for fasting days or whenever you crave something delicious!

Ingredients

a bell pepper a medium onion a carrot parsnip celery 2
3 potatoes cabbage
as much as we can hold in one hand 100 g of peas tomato juice salt/ seasoning a cup of borscht

Vegetable soup

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