Summer soup

Summer soup with beetroot and corcodus

Summer soup is a refreshing dish, perfect for hot days, combining a variety of fresh vegetables with a slightly sour note from the corcodus. This traditional recipe will not only delight your taste buds but also bring an explosion of colors to your plate, thanks to the red beetroot. Whether served cold or warm, summer soup is ideal to be enjoyed alongside a cup of sour milk or cream.

Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6-8

Ingredients:

- 1 medium beetroot
- 1 parsley root
- 2 medium carrots
- 2 potatoes
- 1 zucchini
- 1 small celery root and a few leaves
- 1 handful of cabbage (julienned)
- 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 corcodus
- 2-3 tablespoons of tomato paste or fresh tomatoes
- Sour milk or cream, for serving
- Vegeta or salt, to taste
- Oil for sautéing

A brief story about the soup

Summer soup has deep roots in culinary tradition, serving as an excellent way to utilize seasonal vegetables. The origins of this recipe are linked to food preservation habits, when housewives used available resources from the garden to prepare nourishing and delicious dishes. Beetroot, with its vibrant hues, not only provides an attractive color but also significant nutritional benefits, being rich in antioxidants and vitamins.

Preparation method

Step 1: Preparing the vegetables
Start by peeling and washing all the vegetables. Cut the potatoes and zucchini into suitable cubes. Grate the carrots, celery, and beetroot on a large grater. Finely chop the onion and bell peppers.

Step 2: Sautéing the vegetables
In a large pot, add 2-3 tablespoons of olive or sunflower oil and heat it over medium heat. Add the chopped onion and sauté until it becomes translucent. Then, add the grated carrot, bell peppers, celery, and beetroot. Mix well and let them sauté for 5-7 minutes to develop their flavors.

Step 3: Boiling the vegetables
Add about 2 liters of boiling water to the pot, then add the diced potatoes. Let it boil over medium heat, covering the pot with a lid, for 15 minutes until the vegetables are half cooked.

Step 4: Adding zucchini and cabbage
After the vegetables have boiled halfway, add the diced zucchini and julienned cabbage. Continue to boil the mixture for another 10-15 minutes until all the vegetables are tender.

Step 5: Preparing the corcodus
Meanwhile, place the well-washed corcodus in a separate pot with 1 kg of water and boil for 10-15 minutes. Once cooked, strain the juice, removing the skins and seeds.

Step 6: Finalizing the soup
Add the corcodus juice to the pot with the vegetables. Sprinkle half of the chopped greens (dill, parsley, and lovage) and season with salt or vegeta to taste. Add the tomato paste dissolved in a little water, mixing well. Let the soup boil for a few more minutes to blend the flavors.

Step 7: Serving
Once the soup is ready, remove it from the heat and add the remaining greens. Summer soup is served cold but can also be enjoyed warm. Enhance its freshness and flavor with a spoonful of sour milk or cream on top. Don’t forget to save a few leaves of greens for garnishing the plates.

Useful tips

- For an intense color: Use grated carrots and red bell peppers, which add not only vibrant hues but also a sweet taste.
- Keep the greens: Add a little fresh greens to the plate for an attractive appearance.
- Variations: You can also add other vegetables, such as peas or green beans, to diversify the recipe. If you want a more intense flavor, you can include a little sautéed garlic at the beginning.

Nutritional benefits

Summer soup is not only tasty but also healthy. Beetroot is rich in antioxidants, helping to detoxify the body and improve blood circulation. Fresh vegetables provide an excellent source of essential vitamins and minerals, while corcodus contributes vitamins C and A, having beneficial effects on the immune system.

Frequently asked questions

1. Can I add meat to this soup?
Yes, you can add cubes of chicken or pork, which can be sautéed together with the onion at the beginning.

2. How can I keep the soup longer?
The soup can be stored in the refrigerator in airtight containers for 3-4 days or frozen for later consumption.

3. Is this recipe suitable for vegans?
Yes, if you avoid adding sour milk or cream, the soup becomes completely vegan.

4. What other dishes can be combined with summer soup?
This soup pairs perfectly with a cheese platter or a fresh summer salad.

In conclusion, summer soup with beetroot and corcodus is a versatile recipe, full of flavors and colors, that will bring a touch of freshness to any meal. Wishing you happy cooking and bon appétit!

 Ingredients: Summer Soup It is a refreshing soup that is served mostly cold. The beetroot gives it a unique color and taste, while the combination of vegetables and sour cream is ideal. Necessary ingredients: 1 medium beetroot 1 parsley root 2 medium 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 cornelian cherries Concentrated tomato paste or tomatoes Sour cream or yogurt Vegetable seasoning