Autumn-flavored and colorful soup

Autumn-Scented and Colored Soup

The autumn-scented and colored soup is a recipe that combines tradition with authentic taste, bringing an explosion of flavors and a palette of colors to your table that evokes the beauty of autumn. This soup is not just a nourishing dish, but also a way to enjoy the bounty of seasonal vegetables. Whether you prepare it for a gathering with friends or for a family dinner, your soup will bring smiles to the faces of your loved ones.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6

Ingredients:
- 450 g white beans (fresh, from this year)
- 200 g thin, dried, slightly spicy sheep sausages
- 2 medium-sized carrots
- 1 parsnip
- 1 parsley root
- 3 red peppers
- 3 large red onions
- salt, to taste
- 60 ml oil
- about 3 liters of water

Preparation:

1. Soaking the beans: Start by soaking the beans the night before. This step is essential as it helps reduce cooking time and improves digestibility. If you didn’t have time to soak them, don’t worry! You can boil the beans directly, but it will take longer.

2. Boiling the beans: After the beans have soaked, rinse them well under cold running water. Place them in fresh water to boil. After bringing to a boil 2-3 times, change the water and boil the beans again. This step helps remove substances that can cause gastric discomfort. Repeat this step two more times.

3. Preparing the vegetables: Meanwhile, clean all the vegetables. Chop the onion finely, and dice the carrot, parsnip, parsley root, and red pepper into small cubes. This uniform cutting will ensure even cooking and a pleasant appearance of the soup.

4. Sautéing the vegetables: In a wok, add the oil and chopped vegetables. Sprinkle a pinch of salt to help the vegetables release their juices. Heat on low and let them sauté for about 15 minutes, stirring occasionally. Sautéing the vegetables will intensify the flavors and add a delicious texture to your soup.

5. Combining the ingredients: Once the beans are boiled and the vegetables are sautéed, pour the vegetable mixture into the pot with the beans. Add the sliced sausages. The sausages, with their specific flavor, will enrich the soup and give it a spicy note.

6. Final boiling: Let the soup simmer on low heat for about 20 minutes. If necessary, adjust the taste with salt. You will notice that, due to the sausages, you may not need much salt, so taste before adding more.

7. Serving: The soup is served hot, alongside a glass of fresh must and some pickled peppers, which add a note of acidity and a pleasant contrast. You can sprinkle some fresh parsley on top for an extra touch of freshness.

Useful tips for a perfect soup:
- Use seasonal vegetables for a more intense flavor and better texture.
- If you want a spicier soup, you can also add a finely chopped hot pepper.
- The soup can be kept in the refrigerator for 2-3 days and can be frozen for later consumption.

Nutritional information (per serving):
- Calories: approximately 350 kcal
- Protein: 15 g
- Fat: 5 g
- Carbohydrates: 55 g
- Fiber: 12 g

The autumn-scented and colored soup will not only warm your soul but will also bring a touch of joy to your table. I invite you to enjoy every step of preparing this recipe, to be inspired by its aromas, and to share the result with your loved ones. This recipe is more than just a simple dish; it is a culinary experience that will connect you to traditions and the beauty of autumn. Enjoy your meal!

 Ingredients: about 450 g of white beans (fresh this year) about 200 g of thin, dried sheep sausages with a bit of spiciness (that beastly heat in the soup) 2 carrots, not too small and not too big 1 parsnip 1 parsley root 3 red peppers 3 larger red onions to taste about 60 ml of oil about 3 liters of water