Potato, leek and yogurt soup

Ingredients

• 3000 ml water
• 5 g salt
• 1 medium carrot (150 g)
• 1 medium parsnip (150 g)
• 1 slice celeriac (50 g)
• 1 medium leek (250 g)
• 1 chili pepper (10 g)
• 1 kg potatoes
• 1 gogoșar
• a Romanian sweet pepper (150 g)
• 500 g Greek yogurt
• 15 g fresh parsley

Preparation

1. Peel and wash the vegetables. Dice the carrot, parsnip and celeriac, chop the leek and chili pepper, and set the potatoes aside for later. Save the tender green part of the leek for serving. 2. Bring 3000 ml of water with 1/2 teaspoon of salt to a boil. Add the carrot, parsnip and celeriac, then the leek and chili pepper. Simmer covered for 10 minutes. 3. Add the potatoes, cut into large cubes, and simmer over medium heat for 15-20 minutes, until the vegetables are tender. 4. Finely chop the gogoșar and add it to the pot. Cook for 2 more minutes, just long enough to keep its bright color. 5. Thin the yogurt with a few ladles of hot broth, then pour it into the soup with the heat on low. Heat for 2 minutes without letting the soup boil, and adjust the seasoning with the remaining 1/2 teaspoon of salt, if needed. Serve with chopped parsley and the green part of the leek.