Salad soup

Salad soup – a spring feast full of freshness

Salad soup is a dish that masterfully combines the refreshing taste of fresh vegetables with the delicate aromas of a season full of greenery. It’s time to shed the heaviness of winter and indulge in a light soup, rich in vitamins and flavor. This recipe is not just a simple soup, but a true celebration of spring, ideal for detoxifying the body after the hearty meals of the cold season.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 6

Ingredients:

- 1 large green lettuce (about 300 g)
- 1 zucchini (about 200 g)
- 1 red bell pepper
- 2 medium carrots (about 150 g)
- 1 parsley root (about 100 g)
- 1 piece of parsnip (about 100 g)
- 150 g celery (a small piece)
- 3 small potatoes (about 400 g)
- 1 large onion or 2 small ones
- 5 cm leek
- 2 tablespoons of magic borscht (or natural borscht, as preferred)
- 2 tablespoons of frozen parsley (or fresh, if available)
- 4 tablespoons of olive oil
- 200 g smoked bacon or another type of smoked meat
- 4 eggs (for omelet noodles)
- 100 g sour cream
- Salt, to taste

Step 1: Preparing the ingredients
Wash all the vegetables well under running water. Peel the carrots, potatoes, parsley, and parsnip. Cut the vegetables into appropriately sized pieces. Here, it’s important to choose your preferred shape: you can cut the vegetables into small cubes for a fine texture or larger pieces to better experience the flavors. Personally, I like to keep the larger cut vegetables to feel them more in each spoonful of soup.

Step 2: Boiling the vegetables
In a large pot, add about 2 liters of water and bring to a boil. Once the water is boiling, add the finely chopped onion, bell pepper, carrot, parsley root, parsnip, and celery. Let the vegetables boil over medium heat for 10 minutes. Then, add the diced potatoes and diced zucchini. Boil everything for another 10 minutes, until the vegetables are nearly cooked but still crunchy.

Step 3: Adding the lettuce
When the vegetables are nearly cooked, add the washed and shredded green lettuce. The lettuce will add a touch of freshness and transform the soup into a spring dish. Let the soup simmer for another 5 minutes.

Step 4: Preparing the bacon
Meanwhile, in a skillet, add a tablespoon of olive oil and sauté the bacon cut into small pieces until it becomes slightly crispy. This will add a delicious smoky flavor to your soup. Once ready, transfer it to the pot with the soup.

Step 5: Omelet noodles
Beat 4 eggs in a bowl and add a pinch of salt. Cook the omelet in a skillet with a little olive oil, then cut it into thin strips. Add the omelet noodles to the soup to give it a pleasant texture and an extra protein boost.

Step 6: Finalizing the soup
In a separate bowl, mix the magic borscht with a ladle of hot soup to dilute it. This will prevent the borscht from coagulating. Add the mixture to the pot with the soup and let it simmer on low heat for a few minutes. Here, you can adjust the taste with salt as desired. Finally, add the chopped parsley, fresh or frozen, for an extra flavor boost.

Step 7: Serving
Salad soup can be served warm, garnished with sour cream. I recommend adding a tablespoon of sour cream to each bowl to enrich the flavor. You can accompany the soup with a slice of fresh bread or crunchy croutons for a complete culinary experience.

Useful tips:
- Use seasonal vegetables to achieve the best flavors and nutritional benefits.
- If you prefer a more sour taste, add more borscht or the juice of a lemon.
- You can experiment with other types of meat or even a vegetarian version by omitting the meat and adding tofu or mushrooms.

Nutritional benefits:
Salad soup is rich in vitamins and minerals, with a low calorie content, making it ideal for a healthy diet. Fresh vegetables are excellent sources of fiber, which aids digestion, and antioxidants, which support the immune system.

Frequently asked questions:
1. Can I use frozen vegetables?
Yes, you can use frozen vegetables, but the taste will be better with fresh vegetables.

2. Can I replace the bacon with another type of meat?
Absolutely! You can use chicken or even a mix of vegetables to create a vegetarian version.

3. How long can the soup be kept in the fridge?
The soup can be kept in the fridge for up to 3 days. I recommend reheating it on low heat to preserve its flavor.

Salad soup is more than just a meal – it’s a spring experience in a bowl. I encourage you to try it and personalize your recipe to your tastes. Enjoy!

 Ingredients: 1 large salad I made 1 zucchini 1 red bell pepper 2 medium carrots 1 parsley root 1 piece of parsnip 150g celery (piece) 3 small potatoes 1 large onion or 2 small ones 5 cm leek 2 tablespoons magic bors (I didn't have natural bors made by me) 2 tablespoons frozen chopped parsley 4 tablespoons olive oil 200g smoked kaizer egg noodles (4 eggs) 100g sour cream salt

 Tags:  salad soup