Vegetable soup with homemade borscht
Vegetable Soup with Homemade Borscht – A Refreshing Delight for Hot Days
When it comes to hot summer days, there’s nothing more comforting than a fresh vegetable soup, packed with vitamins and flavor. This homemade vegetable soup recipe with borscht is not only a healthy choice but also a true feast for the taste buds. With simple ingredients and quick preparation, you’ll bring a touch of joy to every bowl of soup.
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 4-6
Necessary ingredients:
- 1 medium onion
- 1 large carrot
- 1 parsnip
- 1 small celery
- 2 medium potatoes
- 2 zucchini
- 200 g green peas (fresh or frozen)
- 200 g green beans (optional)
- A generous handful of fresh sorrel
- 3-4 ripe tomatoes
- 1 liter of homemade borscht (or store-bought)
- Salt, to taste
- 1 bunch of fresh lovage
Preparing the vegetable soup:
1. Prepare the ingredients: Start by washing all the vegetables under cold running water. Make sure they are clean, as every ingredient counts in vegetable soup. Chop the onion, carrot, parsnip, and celery into small cubes. Cut the potatoes and zucchini into cubes, but add the zucchini last to the pot, as they cook faster.
2. Boil the vegetables: In a large pot, add about 2 liters of water and a teaspoon of salt. Place the pot over medium heat and first add the onion, carrot, parsnip, and celery. Let them boil for 10 minutes, stirring occasionally.
3. Add the potatoes and peas: After 10 minutes, add the cubed potatoes and peas. Let them boil together for another 10 minutes. If you choose to use green beans, you can add them at this step.
4. Include the zucchini: When the potatoes are nearly cooked, add the chopped zucchini. They will only need 5-7 minutes of boiling, so make sure not to leave them too long, or they will turn to mush.
5. Finish with sorrel and tomatoes: Once all the vegetables are cooked, add the finely chopped sorrel and tomatoes, which you can cut into small cubes. Let the soup boil for another 2-3 minutes.
6. Add the borscht: Once the vegetables are ready, add the hot borscht. You can use homemade borscht, which is tastier, but store-bought will also do a good job. Adjust the salt to taste and turn off the heat.
7. Season with lovage: Before serving, add the finely chopped fresh lovage to give your soup an extra flavor.
8. Serving: The vegetable soup can be served hot, alongside a slice of fresh bread or with a dollop of sour cream if you want extra creaminess.
Practical tips:
- Customization: You can add other favorite vegetables, such as bell peppers or pumpkin, to diversify the flavors. You can also substitute sorrel with spinach or nettles, depending on your preferences.
- Homemade borscht: If you have time, making homemade borscht is an excellent option, giving the soup a unique touch. Borscht can be made from wheat bran, which is left to ferment with water for a few days.
- Vegetable soup can be frozen: If you’ve made a larger quantity, the soup can easily be frozen. Make sure to let it cool completely before placing it in airtight containers.
Nutritional benefits:
This vegetable soup is packed with vitamins and minerals. Each ingredient brings essential nutrients:
- Onion: Rich in antioxidants, supports the immune system.
- Carrot: Contains beta-carotene, beneficial for eye health.
- Peas: An excellent source of plant-based proteins and fiber.
- Borscht: Aids digestion due to its lactic acid content.
Frequently asked questions:
- Can I use frozen vegetables?: Yes, frozen vegetables are an excellent choice, especially when you want to save time.
- How long does the soup last?: The soup can be kept in the fridge for up to 3 days.
- Can I make this soup without borscht?: Yes, you can omit the borscht, but the soup will have a less tangy flavor.
Serving suggestions:
This soup pairs wonderfully with a fresh summer salad or a slice of homemade bread. You can also accompany the soup with a glass of fresh lemonade or a cold mint tea for a perfect summer lunch.
Vegetable soup with homemade borscht is not just a light and healthy meal, but also a way to enjoy the fresh taste of seasonal vegetables. So, get ready to bring joy to your plate and savor every spoonful of this delight!
Ingredients: an onion a carrot a parsnip a celery 2 potatoes 2 zucchinis 200 g green peas and/or green beans a handful of lamb's quarters 3-4 tomatoes 1 liter of borscht
