Potato soup

Potato Soup – A Comforting Delight

Potato soup is one of those recipes that reminds us of warm days spent with loved ones, having a rich history in traditional cuisine. This simple yet flavorful combination transforms the potato, an apparently mundane ingredient, into a dish full of aroma and comfort.

Potato soup is not just a hearty meal, but also an excellent option for fasting days when you want to enjoy a tasty dish without using dairy products. This simple and quick recipe is perfect for anyone looking to bring a little warmth to their plate. Let’s get to work!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Ingredients:

- 700 grams of potatoes (choose boiling potatoes that hold up well during cooking)
- 1 bell pepper (preferably red or yellow for vibrant color)
- 3-4 green onions or 1 white onion (green onions add a fresh note)
- 1 tomato (in season, for extra flavor)
- 200 grams of frozen soup vegetables (a mix of carrots, peas, and green beans is ideal)
- Tarragon (fresh or dried, as preferred)
- Parsley (fresh, for a more intense flavor)
- Dill (a classic ingredient in soups)
- Lovage (for a distinct aroma)
- 1 small celery (optional, but adds delicious flavor)
- 300 ml of borscht (for perfect acidity)
- 300 ml of homemade broth (or store-bought, but quality makes all the difference)
- Salt and pepper (to taste)
- Sunflower oil (or olive oil, for a more refined taste)

Step by step to the perfect soup:

1. Prepare the ingredients: Start by finely chopping the onion. This will add depth to the flavor and form the base of the soup’s aromas. Clean the bell pepper and cut it into small cubes. If using celery, chop it into small pieces as well.

2. Sauté the vegetables: In a large pot (I prefer a cast iron pot for even heat distribution), add a little oil and heat it over medium heat. Add the chopped onion and bell pepper. Let them sauté for 5 minutes, stirring occasionally.

3. Boil the vegetables: Once the onion becomes transparent, add water (about 1-1.5 liters). When the water starts to boil, add the peeled and diced potatoes along with the frozen vegetables. Let it boil for 15 minutes, until the potatoes are slightly tender.

4. Adding the flavors: After 15 minutes, add the broth, the peeled and finely chopped tomato. Season the soup with salt, pepper, tarragon, and vegeta. These spices add a flavorful and unmistakable taste.

5. The borscht and finishing touches: In another container, boil the borscht separately, then add it to the pot. Stir well and check the taste; it’s important to taste and add more spices if needed. Let it simmer on low heat until all the vegetables are well cooked.

6. Serving: Turn off the heat and sprinkle finely chopped greens - parsley, dill, and lovage. These will add a fresh note to the dish.

7. Serving variations: Potato soup is served hot, with a spoonful of sour cream for those not fasting. If you want to keep the recipe vegan, omit the sour cream and add a splash of lemon juice for a boost of acidity.

Useful tips for a perfect result:

- Use fresh vegetables whenever possible for a more intense flavor. If opting for frozen vegetables, ensure they are of good quality.
- Taste constantly during cooking and adjust the spices according to your preferences.
- If you want a thicker soup, you can add a larger potato or a bit of flour diluted in water at the end to thicken the mixture.
- Vegetable varieties: Experiment with carrots, zucchini, or green beans, all of which pair excellently with potatoes.

Nutritional information (per serving, estimated):

- Calories: 180 kcal
- Fat: 5 g
- Carbohydrates: 30 g
- Protein: 4 g
- Fiber: 5 g

Potato soup pairs wonderfully with a slice of fresh bread or crunchy croutons, and for a suitable drink, I recommend a dry white wine or a fresh fruit compote, which will perfectly complement the meal.

In conclusion, potato soup is an accessible yet extremely satisfying recipe, ideal for any occasion. Whether you savor it with family or friends, each spoonful brings with it a story, a memory, and, most importantly, a moment of joy. So, gather your ingredients and let’s bring a little magic into our kitchen!

 Ingredients: 700 g potatoes, 1 bell pepper, 3-4 green onions (or one white onion), 1 tomato, 200 g frozen vegetables for soup, tarragon, parsley, dill, lovage, celery, 300 ml borscht, 300 ml homemade broth

 Tags:  potato soup soup potatoes