Summer soup with vegetables and sour cherries is a delicious, healthy, and extremely colorful recipe, perfect for hot days. This soup, served cold, combines the fresh flavors of summer with the sweetness of fruits, making every bite a pleasure. Follow the steps below carefully and you will get a tasty dish that will impress everyone.
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Number of servings: 6
Necessary ingredients:
- 1 medium beet
- 1 parsley root
- 2 medium carrots
- 2 medium potatoes
- 1 zucchini
- 1 small celery root and a few leaves
- 1 handful of cabbage
- 2 red bell peppers
- 1 bunch of green onions
- 1 dry onion
- 1 large cup of sour cherries
- 1 bunch of dill
- 1 bunch of fresh parsley
- 1 bunch of lovage
- 1 tablespoon of concentrated tomato paste or tomatoes
- Sour cream or yogurt for serving
- Salt and pepper to taste
- Approximately 2 liters of water
Step-by-step instructions:
1. Prepare the vegetables:
Start by peeling and washing all the vegetables. Cut the potatoes and zucchini into suitable cubes, and grate the carrots and parsley root. The beet can be cut into small cubes or grated for an intense color.
2. Sauté the vegetables:
In a large pot, heat a little oil and add the finely chopped onion. Sauté the onion until it becomes glassy, then add the carrot, bell peppers, parsley root, and grated beet. Mix well to combine the flavors.
3. Add water:
After the vegetables have sautéed slightly, pour boiling water (approximately 2 liters) into the pot and add the potato cubes. Let it boil over medium heat.
4. Add the remaining vegetables:
When the vegetables have boiled for about 15 minutes, add the diced zucchini and julienned cabbage. These will add a crunchy texture and fresh taste to the soup.
5. Boil the sour cherries:
Separately, boil the washed sour cherries in 1 liter of water. After they have boiled, strain the juice, removing the skins and pits. This juice will add a note of acidity and sweetness to your soup.
6. Finalize the soup:
Once all the vegetables are cooked, add the sour cherry juice, salt, pepper, and the tomato paste dissolved in a little soup juice. Mix well and let it boil for a few more minutes to combine the flavors.
7. Add the greens:
Finally, add half of the chopped greens and mix. Turn off the heat and add the remaining greens for an extra freshness.
8. Serving:
The soup is served cold, accompanied by sour cream or yogurt, to add a creamy and sweet-sour note. You can keep some fresh greens to decorate the plates before serving.
Practical tips:
- Use bell peppers for a richer flavor and vibrant color.
- You can replace sour cherries with peaches or apricots for a different version, and the soup will gain another dimension of taste.
- Make sure all the vegetables are cut evenly to cook uniformly and look appealing on the plate.
- A slice of lemon served alongside will further enhance the fresh flavor of the soup.
This summer soup with vegetables and sour cherries is not only healthy but also extremely tasty, being perfect to be served on hot days. Enjoy every bite and relish the flavors of summer!
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Number of servings: 6
Necessary ingredients:
- 1 medium beet
- 1 parsley root
- 2 medium carrots
- 2 medium potatoes
- 1 zucchini
- 1 small celery root and a few leaves
- 1 handful of cabbage
- 2 red bell peppers
- 1 bunch of green onions
- 1 dry onion
- 1 large cup of sour cherries
- 1 bunch of dill
- 1 bunch of fresh parsley
- 1 bunch of lovage
- 1 tablespoon of concentrated tomato paste or tomatoes
- Sour cream or yogurt for serving
- Salt and pepper to taste
- Approximately 2 liters of water
Step-by-step instructions:
1. Prepare the vegetables:
Start by peeling and washing all the vegetables. Cut the potatoes and zucchini into suitable cubes, and grate the carrots and parsley root. The beet can be cut into small cubes or grated for an intense color.
2. Sauté the vegetables:
In a large pot, heat a little oil and add the finely chopped onion. Sauté the onion until it becomes glassy, then add the carrot, bell peppers, parsley root, and grated beet. Mix well to combine the flavors.
3. Add water:
After the vegetables have sautéed slightly, pour boiling water (approximately 2 liters) into the pot and add the potato cubes. Let it boil over medium heat.
4. Add the remaining vegetables:
When the vegetables have boiled for about 15 minutes, add the diced zucchini and julienned cabbage. These will add a crunchy texture and fresh taste to the soup.
5. Boil the sour cherries:
Separately, boil the washed sour cherries in 1 liter of water. After they have boiled, strain the juice, removing the skins and pits. This juice will add a note of acidity and sweetness to your soup.
6. Finalize the soup:
Once all the vegetables are cooked, add the sour cherry juice, salt, pepper, and the tomato paste dissolved in a little soup juice. Mix well and let it boil for a few more minutes to combine the flavors.
7. Add the greens:
Finally, add half of the chopped greens and mix. Turn off the heat and add the remaining greens for an extra freshness.
8. Serving:
The soup is served cold, accompanied by sour cream or yogurt, to add a creamy and sweet-sour note. You can keep some fresh greens to decorate the plates before serving.
Practical tips:
- Use bell peppers for a richer flavor and vibrant color.
- You can replace sour cherries with peaches or apricots for a different version, and the soup will gain another dimension of taste.
- Make sure all the vegetables are cut evenly to cook uniformly and look appealing on the plate.
- A slice of lemon served alongside will further enhance the fresh flavor of the soup.
This summer soup with vegetables and sour cherries is not only healthy but also extremely tasty, being perfect to be served on hot days. Enjoy every bite and relish the flavors of summer!
Ingredients
1 suitable beetroot, 1 parsley root, 2 suitable carrots, 2 potatoes, 1 zucchini, 1 small celery root and a few leaves, 1 handful of cabbage, 2 red bell peppers, 1 bunch of green onions, 1 dry onion, 1 bunch of dill, 1 bunch of fresh parsley, 1 bunch of lovage, 1 large cup of greengages, concentrated tomato paste or tomatoes, sour milk or sour cream, Vegeta.