Vegetable soup

Herb Soup: A Spring Delight Packed with Vitamins

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4-6

Herb soup is a traditional recipe that pays homage to the freshness of summer and the richness of nature. It is a nourishing dish, full of nutrients, that can be enjoyed both hot and cold, and the combination of vegetables and herbs makes it ideal for a healthy meal. This soup is not just a simple recipe, but a true story of the seasons, bringing together the tastes and aromas of the earth.

Necessary ingredients:

- 3-4 bunches of orache
- 2-3 bunches of buttercup
- 2 bunches of wild garlic
- 1 bowl of nettles (approximately 200g)
- 1 handful of spinach
- 1 green onion
- 1 bunch of lovage
- Celery leaves
- 1 bunch of parsley
- 2 medium potatoes
- 1 handful of rice (optional)
- 2-3 liters of borscht (to taste)
- 1-2 tablespoons of tomato paste
- Salt, pepper, and fresh herbs to taste

Step-by-step preparation:

1. Cleaning and washing the herbs: Start by cleaning the nettles, removing all dried or damaged leaves. Then, wash them well in several waters to ensure no impurities remain. The same applies to the other herbs: orache, buttercup, wild garlic, spinach, and the rest. It is important that all ingredients are fresh and clean.

2. Preparing the vegetables: Cut the potatoes into medium-sized cubes. They will give the soup consistency, so don’t cut them too small. The green onion can be chopped finely, and the herbs should be cut into suitable pieces – not too small, to retain their texture and nutrients.

3. Boiling the potatoes: In a large pot, add about 2-3 liters of water and bring to a boil. Once the water starts boiling, add the potato cubes. Boil for 10-15 minutes until they become slightly soft, but not fully cooked, as they will continue to cook with the herbs.

4. Adding the herbs: After the potatoes are half-cooked, add all the cleaned and chopped herbs. They will cook quickly, so don’t leave them on the heat for too long. Boiling them for 5-7 minutes is enough to retain their vibrant color and nutrients.

5. Seasoning the soup: In a small bowl, mix the tomato paste with a little soup water until well dissolved, then add it to the soup. Then, to taste, pour in the borscht, which will add a tangy and fresh note. Start with 500 ml and adjust according to your preferences.

6. Finalizing the dish: Add salt, pepper, and the chopped herbs (lovage, parsley, celery) for extra flavor. If you choose to use rice, add it now and let the soup boil for another 10-15 minutes until the rice is cooked.

7. Serving the soup: Herb soup is delicious both hot and cold. If you want to enjoy it cold, let it cool to room temperature, then refrigerate for a few hours. When serving, add a spoonful of buttermilk or sour cream for extra creaminess.

Practical tips:

- Choosing ingredients: Use fresh, seasonal herbs for the best results. If you can’t find all the ingredients, you can experiment with other available herbs. For example, dill or basil can add an interesting flavor!
- Preserving nutrients: Boil the herbs over high heat for a short time to preserve vitamins and minerals. This will make the soup not only tasty but also very healthy.
- Possible variations: You can add other vegetables, such as carrots or zucchini, to diversify the recipe. Additionally, a version with chicken or smoked meat can make the soup heartier and more filling.

Frequently asked questions:

1. Can I use other herbs?
Yes, herb soup is very versatile. You can add any greens you prefer, such as beet greens or basil.

2. How can I make the soup spicier?
If you like spicy food, you can add chopped hot peppers or chili flakes.

3. What drinks pair well with this soup?
A refreshing drink, such as mint tea or fresh lemon juice, will perfectly complement the meal. Additionally, a dry white wine can be an excellent choice.

Nutritional benefits:

Herb soup is rich in vitamins A, C, and K, thanks to the fresh herbs, and contains fiber from the vegetables, which contributes to healthy digestion. Additionally, nettles are known for their anti-inflammatory and detoxifying properties.

Personal note:

This herb soup recipe brings back memories of childhood and days spent in the garden, picking fresh herbs. Each bite is an explosion of flavors and a true celebration for the senses. I encourage you to try it and enjoy the taste of this vibrant soup!

 Ingredients: 3-4 bunches of lamb's quarters, 2-3 bunches of butterbur, 2 bunches of wild garlic, 1 bowl of nettles, spinach, green onion, lovage, celery leaves, parsley, borscht, 2 potatoes, a handful of rice (optional), dill, broth, cream or buttermilk.