Cumin Soup with 'Zdrente'

 Ingredients: 3-4 teaspoons of cumin seeds, 2 tablespoons of flour, 3 tablespoons of oil, 2 bell peppers, 1 large tomato or 2 small ones, 1 large onion, eggs to taste (if using), croutons (if using), salt to taste.

In a 3-liter pot, we begin our culinary adventure by adding cumin seeds. This essential ingredient will give our soup a distinct aroma and an unmistakable taste. So, we make sure to constantly turn the seeds to roast them evenly without burning. When they start to turn golden and release their aroma, we add the flour, quickly mixing for a few seconds, then take the pot off the heat. It's time to add warm water. We start with a small amount, stirring continuously to avoid lumps, then add the rest of the water, about 2.5 liters. We put the pot back on the heat, allowing the ingredients to combine.

Meanwhile, we take care of the vegetables that will bring our soup to life. We wash the tomato and pepper, peel the onion of its dry layers, and wash it well. Then, we cut each vegetable into 4 or 6 pieces, ensuring that all the flavors will be released during boiling. We add these vegetables to the soup pot along with the oil and let everything simmer on low heat. At first, the soup will look less appealing, but as the cumin, tomato, and pepper release their aroma and color, the soup will take on a pleasant hue.

After about 30-40 minutes, the soup will be ready, having a golden-brown appearance. This is the moment to adjust the taste with salt, then we turn off the heat and let the soup rest for half an hour. After this period, we strain the soup, separating the liquid from the remaining seeds and vegetables. With the back of a spoon, we press the vegetables well to extract all the liquid and cumin aroma.

The clear soup obtained can be divided into several pots. In one of them, we can add egg shreds, in another, we can boil whole eggs, while one-third we leave plain. When serving, we add garlic-flavored croutons for an extra touch of flavor. To create the shreds, we break a few eggs (depending on the amount of soup) and beat them well. Then, we slowly add a stream of the mixture into the boiling soup, constantly stirring with a fork.

We let the shreds boil for two minutes before turning off the heat. In the case of whole eggs, we bring the soup to a boil and, when it starts boiling, we add one egg at a time, being careful not to overcook them. Usually, two eggs per person are counted, so we can adjust the number according to preferences. We serve the soup hot, with eggs in it, and if served with croutons, it is delicious even cold. For a vegan version, we simply omit the eggs and enjoy the soup with crunchy croutons. This recipe not only offers a wonderful taste but is also an excellent way to enjoy simple ingredients in savory combinations.

 Tags:  eggs onion tomatoes soup pepper flour oil lactose-free recipes vegetarian recipes