Sour summer soup

Sour summer soup: a treat of freshness and flavor

This sour summer soup recipe is perfect for hot days when the heat makes us seek light, refreshing dishes filled with vitamins. Sour soup is not just a nourishing dish, but also an excellent way to consume seasonal vegetables. With a combination of simple and flavorful ingredients, this recipe is sure to become a family favorite.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 6

Ingredients:
- 1 medium zucchini
- 3 large ripe tomatoes
- 4 medium onions
- 10 new potatoes
- 2 handfuls of green beans (about 200g)
- 1 carrot
- 1 bell pepper (preferably red or yellow for added color)
- 1 packet of Delikat or a vegetable stock cube
- 200ml broth (or 2-3 tablespoons of tomato paste)
- 1 tablespoon of rice (optional, for a thicker texture)
- Salt (to taste)
- Sour cherries for souring the soup (or lemon juice, to taste)
- 2-3 tablespoons of olive or sunflower oil
- A small bunch of fresh dill, chopped

Brief history:
Sour soup is a traditional dish in many cultures, symbolizing the joy of the summer season and the richness of the harvest. It was originally created as a method of preserving vegetables, but over time it has evolved into a cherished delicacy, served both hot and cold. Here, sour summer soup is popular due to the freshness of its ingredients and its refreshing taste.

Step-by-step preparation:

Step 1: Prepare the ingredients
Start by washing all the vegetables well. Chop the onion finely, slice the carrot into thin rounds, dice the bell pepper, and cut the zucchini into appropriately sized pieces. You can chop the tomatoes finely, and the new potatoes should be peeled and diced. The green beans should have their ends trimmed and cut into pieces about 3-4 cm long.

Step 2: Sauté the vegetables
In a large pot, heat the oil over medium heat. Add the onion and carrot and sauté for 3-4 minutes until the onion becomes translucent. Then, add the tomatoes and bell pepper. Continue cooking for another 2-3 minutes, stirring occasionally.

Step 3: Boil the soup
Add water (about 2 liters) to the sautéed vegetables and bring to a boil. Once the water starts boiling, add the potatoes and rice. Let it boil over medium heat for 10-15 minutes until the potatoes are nearly cooked.

Step 4: Add the beans and zucchini
Add the green beans and broth, stirring well. Let the soup boil for another 5 minutes, then add the zucchini. It cooks quickly, so don’t leave it on the heat for too long. Add the Delikat (or stock cube) and, if necessary, salt to taste.

Step 5: Finalize and sour the soup
Boil the soup for another 5-10 minutes, then turn off the heat. If using sour cherries to sour the soup, add them now (or lemon juice, if you prefer). Finally, sprinkle the chopped dill on top and let the soup cool slightly.

Serving:
Sour summer soup is served cold, preferably with a slice of fresh bread or crunchy croutons. You can accompany it with fresh sour cream, which will add a creamy and delicious note. Ideally, prepare it a few hours before serving to allow the flavors to combine.

Useful tips:
- If you want a soured soup, you can add more sour cherries or even a bit of vinegar.
- For a vegetarian version, make sure to use a meat-free Delikat or vegetable broth.
- If you enjoy more intense flavors, you can add a few bay leaves or thyme during boiling.
- Feel free to experiment with other seasonal vegetables, such as peas or pumpkin, to customize your recipe.

Nutritional information:
Sour summer soup is rich in vitamins and minerals due to the variety of vegetables. A serving has approximately 150-200 calories, depending on the amount of oil and broth used. It is an excellent source of fiber, aiding digestion and maintaining a healthy weight.

Frequently asked questions:
1. Can I use frozen vegetables?
- Yes, you can use frozen vegetables, but the cooking time may vary.

2. How long can I keep the soup in the fridge?
- The soup keeps well in the fridge for 3-4 days. You can freeze it, but the texture of the vegetables may suffer.

3. Can I make it spicier?
- Yes, you can add hot peppers or spices like paprika for an extra kick.

This sour summer soup is not only a nourishing dish but also an explosion of flavors that will bring a smile to your face. Enjoy!

 Ingredients: 1 zucchini, 3 large tomatoes, 4 onions, 10 new potatoes, 2 handfuls of green beans, 1 carrot, 1 bell pepper, delicate, broth, 1 tablespoon of rice, salt (if necessary), sour cherries for souring the soup, a little oil, dill

 Tags:  vegetable soup summer soup