Romanian fasting potato soup

Ingredients

• 2500 ml hot water
• 1/2 teaspoon salt
• 2 medium carrots
• 1 large onion
• 30 ml sunflower oil
• 1 small celeriac (150 g)
• 1 parsnip (100 g)
• 1 small parsley root (80 g)
• 1 medium bell pepper
• 800 g medium potatoes
• 250 ml hot water for topping up
• 600 g fresh tomatoes
• 30 ml sunflower oil
• 15 g tomato paste
• 750 ml clear cabbage brine or borș
• 1/2 teaspoon salt for borș
• 1 tablespoon thyme
• 15 g lovage
• 10 g fresh parsley
• 1 hot pepper

Preparation

1. Put 2500 ml hot water and 1/2 teaspoon salt in a large pot. Bring to a boil over high heat, about 10 minutes, then reduce the heat to medium. 2. Wash the carrots, peel them and dice them. Peel the onion, wash it and dice it. 3. Heat a frying pan over medium heat. When a piece of onion sizzles, add the onion and carrots to 2 tablespoons of oil. Sauté for 4 minutes, until the onion is translucent, without letting it brown. 4. Tip the onion and carrots into the pot of boiling water. Boil over medium heat for 8 minutes. 5. Wash and peel the celeriac and parsley root, then dice them. Add them to the pot and boil for another 8 minutes. 6. Remove the stem, seeds and ribs from the bell pepper. Peel the parsnip and dice it. Wash and peel the potatoes, rinse them and cut them into 2.5-3 cm cubes. Add the vegetables to the pot, then simmer over low heat for 15 minutes. If the broth doesn't cover the potatoes, add up to 250 ml hot water. 7. Score the tomatoes lightly in a cross and blanch them for 30 seconds. Peel them; dice half and grate the other half on the coarse side of a grater. Heat 2 tablespoons of oil in the same pan and sauté the diced tomatoes with the tomato paste for 5 minutes. 8. After the potatoes have boiled for 15 minutes, pour in 500 ml cabbage brine. Bring to a boil and taste; gradually add up to 250 ml more if you want the soup tangier. If using borș, add another 1/2 teaspoon salt. Simmer gently for another 10 minutes, until the potatoes are tender. 9. Rub the dried thyme between your palms, or, if using fresh thyme, strip the leaves from the stems and chop them. Add the thyme to the pot. 10. Chop the lovage and parsley, then add them after turning off the heat. Cover the pot and let the soup stand for 10 minutes.