Spring soup

Spring soup with green leaves – a wonderful recipe for the soul and body

Spring soup is a dish that brings with it the fresh flavors of the season, turning every bite into a true explosion of tastes. This simple and healthy recipe is perfect for warm days, when the desire for light and nutrient-rich meals becomes greater. Using an abundance of green leaves, our soup becomes not only a feast for the taste buds but also a source of essential vitamins.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 6

Necessary ingredients:

- 1 large lettuce
- 3 bunches of sorrel
- 1 large bowl of spinach
- 1 bunch of green onions
- 1 bunch of green garlic
- 1 carrot
- 1 large potato
- 10 tablespoons of Greek yogurt (10%)
- 5 tablespoons of sour cream
- 1 egg
- 3 eggs for the omelet
- 5 cups of borscht
- Fresh lovage
- Fresh dill
- Fresh tarragon
- Salt to taste
- 2 tablespoons of oil (palm or olive oil, as preferred)

The history of spring soup

Spring soup has deep roots in culinary tradition, being a dish that symbolizes rebirth and renewal. With each spring season, fresh greens are gathered, giving birth to a nutrient-rich soup. This recipe has been passed down from generation to generation and is often personalized based on available ingredients, giving each family a unique touch.

Step-by-step preparation:

1. Preparing the ingredients: Start by washing all the green leaves well: lettuce, sorrel, and spinach. Make sure to dry them a little to remove excess water. Chop them finely along with the onion and garlic. Grate the carrot and cut the potato into small cubes.

2. Heating the oil: Heat the oil in a pot (we recommend a Zepter pot for even and healthy cooking). Add the chopped onion and garlic over medium heat, and sauté for about 2 minutes until they become translucent.

3. Adding the carrot: Add the grated carrot to the pot and mix well. Cover with a lid and let the mixture cook for one minute to release its flavors.

4. Incorporating the green leaves: Add the lettuce, sorrel, and spinach to the pot. Cover again with the lid and let it cook for 5 minutes, stirring occasionally to prevent sticking.

5. Adding the potato: Add the diced potato and fill the pot with water until all the ingredients are covered. Let the soup boil until the potatoes become tender (about 15-20 minutes).

6. Preparing the egg mixture: In a separate bowl, beat the egg together with the Greek yogurt and sour cream. Gradually add a cup of hot borscht to the egg mixture, stirring continuously to avoid coagulation.

7. Combining the ingredients: Once the potatoes are ready, pour the egg mixture into the pot, stirring gently. Let the soup come to a boil a few times, but do not boil it too much to maintain a creamy texture.

8. Adjusting the taste: Add the remaining borscht and salt to taste. Sprinkle the chopped lovage, dill, and tarragon, mixing to integrate the flavors.

9. Preparing the omelet: Beat the three eggs for the omelet in a bowl, and then cook them in a pan with a little oil. Once the omelet is ready, cut it into strips and add it to the soup.

10. Serving: Turn off the heat and let the soup rest for a few minutes before serving. You can add fresh herbs on top for a refreshing and vibrant look.

Serving suggestions: This spring soup pairs perfectly with a slice of fresh homemade bread and can be accompanied by a glass of dry white wine or even a refreshing lemonade. Don’t hesitate to add a spoonful of sour cream on top for an extra creaminess.

Variations and tips:
- Depending on your preferences, you can also add other greens, such as stevia, butterwort, or ramsons to diversify the flavors.
- If you want a vegan version, you can replace dairy products with plant-based alternatives and omit the eggs.
- Experiment with different combinations of greens depending on the season, and your soup will always be surprising!

Nutritional values: This soup is an excellent source of vitamins and minerals, thanks to the abundance of vegetables. It is rich in fiber, which contributes to healthy digestion. A serving has approximately 150-200 calories, depending on the ingredients used.

Frequently asked questions:
- Can I use other vegetables? Absolutely! The soup is very versatile, you can add carrots, celery, or even zucchini.
- How can I store the soup? You can keep it in the fridge for 2-3 days. The flavor will become even more intense as it sits.
- Can I freeze the soup? It is recommended not to freeze the soup with dairy ingredients, as the texture may change. However, you can freeze the version without sour cream or yogurt.

Now that you know all the secrets of this delicious soup, all that’s left is to start cooking! Enjoy the flavors of spring on a plate and let your imagination soar with every ingredient you choose. Bon appétit!