Vegetable soup with spaghetti is a comforting dish, perfect for cool days. Start by peeling the onion, making sure to wash it thoroughly. Chop the onion finely so that it blends perfectly into the soup. The carrot and parsnip are next on the ingredient list. Peel them, then wash them well under a stream of cold water. The carrot is cut into thick slices to maintain its texture during boiling. As for the celery, it is carefully peeled and washed, being an ingredient that will add a distinctive flavor to the dish. The bell pepper is cleaned of seeds, washed, and cut into large pieces, being an excellent source of vitamins and color.
In a large pot, add the chopped vegetables along with the oil and a teaspoon of food base. Cover the pot with a lid and let the vegetables sweat, stirring occasionally to prevent sticking. Wait until the vegetables become slightly translucent and release their aromas. Meanwhile, peel the potatoes, cut them into cubes, and wash them well. Add them to the pot along with water and a pinch of salt to enhance the flavor of the soup.
Let the soup boil over medium heat, checking the consistency of the potatoes from time to time. When they are ready, add the canned tomatoes, which will provide a sweet and sour taste to the dish. You can add more water if you notice that more liquid is needed. Let it simmer a bit, then add the sauerkraut juice, which will bring a note of freshness and an interesting flavor. Now is the time to add the spaghetti, broken into suitable pieces.
Stir the soup well, ensuring that the spaghetti is evenly distributed. Continue to boil the soup for a few more moments, then taste to check if more salt is needed. When everything is perfect, take the pot off the heat and cover it with a lid, allowing the soup to swell. This step is essential, as the spaghetti will absorb the rich flavors from the soup and become soft and delicious. Finally, serve the soup hot, sprinkled with freshly chopped parsley for an extra touch of color and freshness. This vegetable soup with spaghetti is not only nourishing but also full of flavor, perfect to be enjoyed with loved ones.
In a large pot, add the chopped vegetables along with the oil and a teaspoon of food base. Cover the pot with a lid and let the vegetables sweat, stirring occasionally to prevent sticking. Wait until the vegetables become slightly translucent and release their aromas. Meanwhile, peel the potatoes, cut them into cubes, and wash them well. Add them to the pot along with water and a pinch of salt to enhance the flavor of the soup.
Let the soup boil over medium heat, checking the consistency of the potatoes from time to time. When they are ready, add the canned tomatoes, which will provide a sweet and sour taste to the dish. You can add more water if you notice that more liquid is needed. Let it simmer a bit, then add the sauerkraut juice, which will bring a note of freshness and an interesting flavor. Now is the time to add the spaghetti, broken into suitable pieces.
Stir the soup well, ensuring that the spaghetti is evenly distributed. Continue to boil the soup for a few more moments, then taste to check if more salt is needed. When everything is perfect, take the pot off the heat and cover it with a lid, allowing the soup to swell. This step is essential, as the spaghetti will absorb the rich flavors from the soup and become soft and delicious. Finally, serve the soup hot, sprinkled with freshly chopped parsley for an extra touch of color and freshness. This vegetable soup with spaghetti is not only nourishing but also full of flavor, perfect to be enjoyed with loved ones.
Ingredients
two onions; one carrot; one parsnip; a small piece of celery; half a Kapia pepper; 4-5 tablespoons of oil; one teaspoon of food base; 1 kg of potatoes; 1.5 liters of water; 250 ml of sour cabbage juice; 3 tablespoons of tomatoes prepared for winter; 50 g of spaghetti; salt.