Soup 'with everything'

Finely chopped garlic is sautéed in a heated pan alongside green onions (leeks) and quartered mushrooms. It is important that all ingredients are fresh to achieve a perfect taste. When the garlic turns golden and the green onions release their aroma, the mixture is transferred to a sufficiently large pot. In this pot, a peeled and sliced carrot has previously been boiled together with celery, all cooked in a liter of salted water.

As the boiled vegetables soften, you can observe how the flavors begin to blend, and the smell becomes irresistible. When the water has significantly reduced and the carrot and celery are nearly cooked, it is time to add the borscht, which will provide a pleasant sour note. We then add fresh, well-washed sorrel, finely chopped, along with lettuce and lovage, keeping half for sprinkling at the end for an extra touch of freshness.

After adding all these ingredients, it is time to integrate the potato flakes, which will help thicken the soup, giving it a velvety texture. Gradually added rice flour will help achieve an ideal consistency. Once all ingredients are well mixed, we top up with water to the desired level, ensuring the soup has enough liquid to be enjoyed.

We let everything boil for about 10 minutes, so the flavors combine harmoniously. It is essential to taste and adjust the salt, ensuring that every bite will be a delight. Finally, we add the remaining fresh lovage, finely chopped, to intensify the flavors and give the soup a vibrant appearance. This recipe is not only comforting but also brings a touch of health to the plate, being perfect for cool days. Enjoy a steaming portion alongside a slice of fresh bread, and each bite will be an explosion of tastes and aromas!