Peasant vegetable soup
Summer Vegetable Soup: A Feast of Flavors and Colors
Vegetable soup is a classic recipe, loved by many home cooks, reminding us of summers spent in grandma's garden, where fresh vegetables were gathered in baskets, ready to be transformed into delicious dishes. This rich soup, full of vitamins and varied tastes, is perfect for hot summer days when vegetables are in their prime. Whether you're making it for a family meal or a gathering with friends, this recipe is sure to bring a smile to the faces of your loved ones.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 6-8
Ingredients needed for vegetable soup:
- 4 new carrots
- 2 parsley roots
- 2 pieces of parsnip
- 1 dry onion
- 2 green onions
- 2 pieces of bell pepper
- 150 g of yellow beans
- 1 zucchini
- 1 handful of fresh peas
- 5-6 small new potatoes
- Salt, to taste
- 50 ml of oil for sautéing
- 2-3 green dill flowers
- 2 bunches of lovage
- 1 liter of borscht (preferably homemade)
- 2 egg yolks
- Sour cream for serving (optional)
- Hot pepper, to taste (optional)
Preparing the vegetable soup:
Step 1: Preparing the vegetables
Start by washing all the vegetables under a stream of cold water to remove impurities. Peel the carrots, parsley, parsnip, and potatoes, then cut them into cubes of about 1-2 cm. The zucchini, bell pepper, and green onion can be cut into larger pieces to maintain a crunchy texture. The yellow beans, on the other hand, should be cut into pieces of about 3 cm. As for the dill flowers and lovage, you can use them whole to add extra flavor.
Step 2: Sautéing the vegetables
In a large pot (about 5 kg), heat the oil over medium heat. First, add the chopped dry onion and sauté for 1-2 minutes until it becomes translucent. Then, add the carrots, parsley, and parsnip, sautéing them together for 2-3 minutes. This step is essential as sautéing the vegetables helps intensify the flavors and provides a richer taste to the soup.
Step 3: Boiling
After the vegetables have been sautéed, add the remaining chopped vegetables (bell pepper, zucchini, yellow beans, peas, and potatoes). Sprinkle with salt to taste and add about 3 liters of water (I recommend boiling the water separately to speed up the process). Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes. This time is enough for the vegetables to soften while still remaining crunchy.
Step 4: Adding the borscht
Meanwhile, heat the borscht separately in a small pot. Once the vegetables have boiled, add the warm borscht to the pot. Let the soup simmer for another 5-10 minutes for the flavors to blend perfectly. You will feel the aromas of lovage and dill begin to fill the kitchen.
Step 5: Finishing the soup
In a bowl, beat the two egg yolks and gradually add them to the soup, stirring continuously to avoid coagulation. This step adds a delicate creaminess to the soup. Turn off the heat and add the finely chopped lovage for an extra touch of freshness.
Serving:
Vegetable soup is served hot, with a spoonful of sour cream on top and, for those who prefer a bit of spice, sliced hot pepper. The combination of flavors is simply irresistible!
Tips and variations:
- If you want to give your soup a spicy note, you can add a little fresh hot pepper during the sautéing of the vegetables.
- Depending on your preferences, you can replace some vegetables with those you have on hand or like more, such as cauliflower, pumpkin, or even spinach.
- For a more intense flavor, you can add a few drops of lemon juice or apple cider vinegar before serving.
Nutritional benefits:
Vegetable soup is not only delicious but also extremely nutritious. It is an excellent source of vitamins (A, C, K) and essential minerals, thanks to the variety of vegetables used. Additionally, the fiber content aids in healthy digestion. Each serving has about 150-200 calories, depending on the added ingredients.
Frequently asked questions:
- Can I use frozen vegetables?
Yes, frozen vegetables are a convenient option, but make sure to thaw them before adding them to the soup.
- How long does the soup keep in the fridge?
The soup keeps in the fridge for 3-4 days, and its taste improves as the flavors meld.
- Can I freeze the soup?
Yes, vegetable soup can be frozen. Make sure to let it cool completely before placing it in freezing containers.
This vegetable soup is not just a recipe but a true family story that will transport you to pleasant memories and teach you to appreciate the natural flavors of seasonal vegetables. So, let’s enjoy this delicacy together and bring the sunshine to our table!
Ingredients: 4 new carrots, 2 parsley roots, 2 pieces of parsnip, 1 dried onion, 2 green onions, 2 bell peppers, 1 50g yellow bean, 1 zucchini, 1 handful of fresh peas, 5-6 small new potatoes, salt to taste, 50ml oil for sautéing, 2-3 sprigs of fresh dill, 2 bunches of lovage, 1 liter of borscht, 2 egg yolks, sour cream for serving. I used a 5 kg pot.
