Leek soup

Leek soup, a comforting delight for the cold season, is an excellent choice when we want to enjoy fresh and healthy flavors. This dish not only warms our hearts but also provides a balanced dose of vitamins and minerals. Besides being easy to prepare, this leek soup recipe can quickly become a family favorite, especially since leeks are abundantly available in the market during the cold season. Let's discover together how we can prepare this delicious soup, step by step.

Preparation time
- Prep time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
- Servings: 8

Ingredients
- 1 bunch of leeks (approximately 300 g)
- 2 medium yellow onions
- 1 large carrot
- 1 green bell pepper
- 1 red bell pepper
- 1 tablespoon of rice (optional, for consistency)
- 200 g canned diced tomatoes (or fresh, depending on the season)
- Salt, to taste
- 2.5 l water
- 500 ml borscht (or to taste)
- 40 ml oil
- Fresh lovage and parsley (for a vibrant taste)

Preparing the leek soup
1. Preparing the vegetables: Start by cleaning and washing all the vegetables well. Cut the peppers into small cubes, finely chop the onions, and grate the carrot. Clean the leek by removing the outer layer, wash it under cold running water, and slice it into rounds. These steps are essential for obtaining a flavorful and well-cooked soup.

2. Sautéing the vegetables: In a 3-liter pot, add the oil and heat it over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the grated carrot and chopped peppers, continuing to sauté the vegetables for another 5 minutes. This technique will intensify the flavors of the vegetables and create a tasty base for the soup.

3. Boiling: After the vegetables have been sautéed, add the 2.5 liters of water and bring to a boil over medium heat. When the water starts to boil, add a tablespoon of rice, which will give the soup a pleasant consistency and an extra boost of nutrients.

4. Adding the tomatoes: After about 20 minutes of boiling, when the vegetables are almost cooked, add the diced tomatoes. They will not only give the soup a fresh taste but will also add a beautiful color.

5. Sourness: Now it’s time to sour the soup with borscht, adding it gradually to taste. The borscht will provide a slightly sour note, perfect for balancing the sweetness of the vegetables.

6. Finalizing the soup: Let the soup boil for a few more minutes, then turn off the heat. Add the chopped fresh lovage and parsley, which will bring an unmistakable aroma to the dish.

Serving
Leek soup is served hot, accompanied by a slice of fresh bread or polenta. You can add a tablespoon of sour cream on top for an even richer taste. This soup is perfect for a winter meal and can be enjoyed both for lunch and dinner.

Useful tips
- Selecting leeks: Choose fresh leeks with green, firm leaves. Avoid leeks with spots or wilted leaves.
- Variations: You can also add other vegetables to this soup, such as celery or zucchini. Additionally, you can experiment with various types of proteins, such as chicken or fish, to transform the soup into a hearty main dish.
- Storage: The soup can be kept in the fridge for 3-4 days or frozen for up to 3 months. Make sure to let it cool completely before storing.
- Nutritional benefits: Leeks are rich in vitamins A and C, as well as fiber, making them an excellent ingredient for digestive health and immune support.

Frequently asked questions
- Can I replace borscht with something else?: Yes, you can use lemon juice or vinegar to achieve a similar acidity.
- How spicy can the soup be?: If you like a bit of heat, you can add chili peppers or black pepper to taste.
- What can I serve alongside this soup?: A fresh green salad or a portion of polenta are excellent accompaniments to this soup.

Leek soup is more than just a simple recipe; it is a blend of flavors and textures, a symbol of comfort on chilly days. I wish you to enjoy every bite! Bon appétit!