Summer soup

Summer beet soup with sour cream – a true explosion of flavors and colors! This soup is perfect for hot days, bringing a touch of freshness in every spoonful. Combining seasonal vegetables with the sweet-sour taste of sour cream, we create a refreshing dish, full of life and health. Let's discover together how to prepare this delicious recipe!

Preparation time: 30 minutes
Cooking time: 30 minutes
Total time: 1 hour
Number of servings: 6

Ingredients
- 1 medium red beet
- 1 parsley root
- 2 medium carrots
- 2 potatoes
- 1 zucchini
- 1 small celery root with a few leaves
- 1 handful of cabbage
- 2 red bell peppers
- 1 bunch of green onions
- 1 onion
- 1 bunch of dill
- 1 bunch of fresh parsley
- 1 bunch of lovage
- 1 large cup of greengages
- Tomato paste or fresh tomatoes
- Sour cream
- Vegeta (or salt to taste)
- Oil for sautéing

A brief history
Summer soup is a refreshing dish that emerged from the need to use fresh garden vegetables. It reflects the richness of the warm season, making it an excellent choice for lunch or dinner. The red beet not only adds a vibrant color but also a distinctive taste, while the combination with sour cream provides a creamy texture that perfectly blends the sweetness of the vegetables.

Step by step

1. Preparing the vegetables: Start by cleaning all the vegetables. Cut the potatoes and zucchini into suitable cubes, while grating the carrots, celery, and beet on a large grater. The remaining beet that you haven't grated, cut it into small cubes. This version will add an interesting texture to the soup.

2. Sautéing the vegetables: In a large pot, heat a little oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent. Then, add the grated carrot, chopped bell peppers, celery, and grated beet one by one. This process will intensify the flavors of the vegetables, preparing them for cooking.

3. Boiling the vegetables: After the vegetables have softened slightly, add about 2 liters of boiling water. Then, add the potato cubes. Let everything boil over medium heat until the vegetables are half-cooked, about 10-15 minutes.

4. Adding zucchini and cabbage: When the potatoes are nearly done, add the diced zucchini and thinly sliced cabbage. The cabbage will add a crunchy note to the soup, while the zucchini will contribute to a fresh aroma.

5. Preparing the greengage juice: Separately, in another pot, boil the washed greengages in about 1 kg of water. After boiling, strain the juice, making sure to remove the skin and pits. Add this juice to the pot with vegetables, bringing a unique taste and pleasant acidity to the soup.

6. Seasoning: Sprinkle half of the chopped greens (dill, parsley, and lovage) and add salt to taste, along with the diluted tomato paste in a little juice from the pot. This step will enhance the flavors and add a touch of acidity.

7. Finalizing the soup: Bring the soup to a few boils, then remove it from the heat. Add the remaining chopped greens and mix well. The summer soup is ready, let it cool slightly before serving.

Serving
Summer soup is served cold, ideally alongside a spoonful of sour cream for added creaminess. You can also add a few fresh lovage leaves for a pleasant appearance and intensified aroma. It is a suitable dish for a summer meal, ideally accompanied by a slice of fresh bread or polenta.

Practical tips
- For intense color and flavor: Use bell peppers, which add not only color but also a sweet taste.
- Fresh herbs: Make sure to use fresh herbs, as they will significantly contribute to the final aroma of the soup.
- Variations: You can add other seasonal vegetables, such as peas or green beans, to diversify the soup. Even a few slices of tomatoes added at the end can enhance the flavor.
- Frequently asked questions:
- Can it be consumed warm? Yes, summer soup can be consumed warm, although it is recommended to serve it cold for a refreshing effect.
- How to store it? The soup can be stored in the refrigerator in an airtight container for 2-3 days. The taste will even improve the second day!

Nutritional benefits
Summer soup is rich in vitamins (A, C, K), minerals, and antioxidants due to the fresh vegetables, having a low caloric intake, making it ideal for a healthy diet. The red beet is known for its beneficial effects on blood circulation and the immune system, while sour cream provides probiotics that aid digestion.

I hope this recipe inspires you to enjoy a summer full of freshness! Enjoy your meal!