To prepare a delicious soup with squash, we carefully follow each step of the recipe to achieve a savory dish full of flavors. We start by placing the squash in water to simmer over low heat. If you use a pressure cooker, the cooking time is about 30 minutes, while in a regular pot, the process will take a full hour. It is important to ensure that they are well cooked so that they easily detach from the skin. Once the squash is ready, we taste a piece of meat and polenta to check if they are cooked.
After the squash has boiled, we add carrots and parsley root, both cut into suitable pieces. We also add a whole onion that will give a special flavor to the soup. We do not forget about the fresh parsley, which we will remove later from the soup. We let the vegetables boil together, and when the carrots are almost cooked, we add diced potatoes. At this point, it is essential to check and adjust the salt to achieve a balanced taste.
In parallel, we prepare a roux from 50 ml of hot oil, where we add a tablespoon of flour. We let it sizzle for a few moments, then extinguish it with 250 ml of broth, mixing well to avoid lumps. It is important to dilute this mixture with the soup liquid so that we achieve a fine consistency. After the potatoes are cooked, we add the roux with broth to the pot and let everything simmer for a few moments for the flavors to blend perfectly.
In the end, we dilute the sour cream with the hot soup, adding it gradually to avoid curdling. We pour the sour cream into the pot and add half a teaspoon of marjoram, which will bring an extra flavor. We let everything boil for a minute or two. Our dish is now ready to be served! It is delicious served with hot peppers or beaten onion, which will provide a contrast of textures and flavors. Enjoy this warm soup that not only warms the body but also the soul!
After the squash has boiled, we add carrots and parsley root, both cut into suitable pieces. We also add a whole onion that will give a special flavor to the soup. We do not forget about the fresh parsley, which we will remove later from the soup. We let the vegetables boil together, and when the carrots are almost cooked, we add diced potatoes. At this point, it is essential to check and adjust the salt to achieve a balanced taste.
In parallel, we prepare a roux from 50 ml of hot oil, where we add a tablespoon of flour. We let it sizzle for a few moments, then extinguish it with 250 ml of broth, mixing well to avoid lumps. It is important to dilute this mixture with the soup liquid so that we achieve a fine consistency. After the potatoes are cooked, we add the roux with broth to the pot and let everything simmer for a few moments for the flavors to blend perfectly.
In the end, we dilute the sour cream with the hot soup, adding it gradually to avoid curdling. We pour the sour cream into the pot and add half a teaspoon of marjoram, which will bring an extra flavor. We let everything boil for a minute or two. Our dish is now ready to be served! It is delicious served with hot peppers or beaten onion, which will provide a contrast of textures and flavors. Enjoy this warm soup that not only warms the body but also the soul!
Ingredients
2 pieces of sausage, 2-3 carrots, 1 parsley root, 1 onion, 350 g diced potatoes, 450 ml sour cream, 250 ml tomato paste, 50 ml oil, 1 tablespoon flour, 1 bunch of fresh parsley, 1/2 teaspoon marjoram, salt, seasoning.