Clean, wash, and chop the celery, potatoes, carrot, and onion. These fresh vegetables are the basic ingredients that will add flavor and consistency to our dish. Start by carefully peeling each vegetable, making sure to remove any impurities or inedible parts. After washing them well under cold running water, cut the celery into small cubes, the potatoes into medium-sized pieces, the carrot into thin rounds, and the onion into julienne. This choice of cutting will allow the vegetables to cook evenly and release their flavors during boiling.
Once the vegetables are prepared, place them in a large pot with cold water. Set the pot over medium heat and bring the water to a boil. It is important to let them boil together to combine the flavors. When the water starts to boil, let the vegetables come to a boil twice, during which you will notice a foam forming on the surface. This is normal and can be removed with a skimmer.
After the two boils, add the oil, which will add a rich taste and pleasant texture to the dish. You can opt for extra virgin olive oil, which will provide a Mediterranean note, or a more neutral sunflower oil, depending on your preferences. Gently stir to distribute the oil evenly among the vegetables.
Subsequently, add fresh or canned tomato juice, depending on availability. This will add acidity and enhance the flavor of the dish, transforming it into a delicious soup. Stir again and let it simmer on low heat, partially covering the pot with a lid so that the steam does not escape completely but allows the steam to circulate.
While the soup simmers, the spices will release their aromas, and the vegetables will cook until tender but not to a mushy consistency. You can season with salt, pepper, and, if you like, a bay leaf or a sprig of thyme for added flavor. Cook the soup for about 20-30 minutes, adjusting the time based on how firm you want the vegetables to remain.
Finally, you can serve the soup warm, garnished with freshly chopped parsley or crispy croutons, which will add a pleasant texture and interesting contrast. This vegetable soup recipe is not only simple but also very versatile, perfect for a healthy and comforting meal any day. Enjoy every spoonful!
Once the vegetables are prepared, place them in a large pot with cold water. Set the pot over medium heat and bring the water to a boil. It is important to let them boil together to combine the flavors. When the water starts to boil, let the vegetables come to a boil twice, during which you will notice a foam forming on the surface. This is normal and can be removed with a skimmer.
After the two boils, add the oil, which will add a rich taste and pleasant texture to the dish. You can opt for extra virgin olive oil, which will provide a Mediterranean note, or a more neutral sunflower oil, depending on your preferences. Gently stir to distribute the oil evenly among the vegetables.
Subsequently, add fresh or canned tomato juice, depending on availability. This will add acidity and enhance the flavor of the dish, transforming it into a delicious soup. Stir again and let it simmer on low heat, partially covering the pot with a lid so that the steam does not escape completely but allows the steam to circulate.
While the soup simmers, the spices will release their aromas, and the vegetables will cook until tender but not to a mushy consistency. You can season with salt, pepper, and, if you like, a bay leaf or a sprig of thyme for added flavor. Cook the soup for about 20-30 minutes, adjusting the time based on how firm you want the vegetables to remain.
Finally, you can serve the soup warm, garnished with freshly chopped parsley or crispy croutons, which will add a pleasant texture and interesting contrast. This vegetable soup recipe is not only simple but also very versatile, perfect for a healthy and comforting meal any day. Enjoy every spoonful!
Ingredients
1 celery leaf (sweet celery) 2 large potatoes 1 medium carrot 1 large onion 1 egg marjoram, parsley, celery leaves, lovage all dried 1/2 cup sunflower oil 1/4 bowl tomato juice 500 ml sour cabbage juice 2 l water