Brussels sprout soup

Brussels Sprout Soup – a comforting delight for the soul!

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 4-6

Brussels sprout soup is a recipe that combines the delicate flavors of vegetables with the specific tanginess of borscht, resulting in a slightly sour soup, perfect for cool days or moments when we crave a comforting dish. The small, round Brussels sprouts add nutrition and a pleasant texture, making them an excellent choice for a nourishing soup.

A brief history of the recipe: Soups are part of the culinary traditions of many cultures, with numerous variations and ingredients adapted to local preferences. Brussels sprouts, native to Europe, have gained popularity due to their distinct taste and nutritional benefits.

Here’s how we can transform a few simple ingredients into a delicious soup!

Ingredients:
- 400 g frozen Brussels sprouts
- 1 leek (sliced)
- 1 medium red onion
- 2 tablespoons olive oil (or other vegetable oil)
- 2 medium carrots
- 1 parsley root
- 1/2 small celery
- 300 ml borscht (preferably fresh, but can be store-bought)
- 2 egg yolks
- 3 tablespoons sour cream (fermented)
- 1 tablespoon dehydrated vegetable powder
- 1 teaspoon "magic borscht" seasoning
- 1 handful of fresh parsley (chopped)
- Salt and pepper (to taste)

Preparation steps:

1. Preparing the vegetables: Start by cleaning and chopping the vegetables. The red onion should be finely chopped, and the leek should be sliced. The carrots, parsley root, and celery can be diced or sliced, according to preference.

2. Heating the oil: In a large pot, add the two tablespoons of oil and heat it over medium heat. Olive oil adds a pleasant taste, but you can also use sunflower oil.

3. Sautéing the vegetables: Add the onion and leek to the pot and sauté them for 3-4 minutes until they become translucent. Then, add the carrots, parsley root, and celery. Continue to sauté the vegetables for about 5-7 minutes, stirring frequently, until they soften.

4. Preparing the Brussels sprouts: The frozen Brussels sprouts need to be scored at the base to cook evenly. So, take each piece and make a shallow cross-cut at the base. After this, blanch them in boiling water for 3-4 minutes, then drain.

5. Adding the sprouts to the soup: Add the sautéed Brussels sprouts to the pot with the vegetables and mix well. Allow everything to sauté together for 2-3 minutes to let the flavors combine.

6. Preparing the borscht: In another pot, bring 1.5 liters of water to a boil, adding the tablespoon of dehydrated vegetable powder. Once the water reaches boiling point, pour in the borscht and let it boil for 10 minutes. Don’t forget to skim off the foam to achieve a clear soup.

7. Combining the ingredients: Once the vegetables are golden, pour the hot borscht over them, adding enough warm vegetable broth to cover them. Let it simmer on low heat for 15-20 minutes.

8. Seasoning: When the vegetables are cooked, add the remaining broth and the teaspoon of "magic borscht" seasoning. This seasoning provides a unique and complex flavor, elevating the soup to another level.

9. Preparing the cream mixture: In a separate bowl, whisk the egg yolks with the sour cream, gradually adding a ladle of soup to adapt the temperature of the cream. This is an important step, as it prevents the eggs from curdling in the soup.

10. Finishing the soup: Remove the pot from the heat and incorporate the cream and egg yolk mixture. Add the chopped parsley, stirring gently to achieve a creamy and rich texture.

11. Serving: Brussels sprout soup is delicious served warm, alongside a slice of rustic bread or a steaming polenta. You can drizzle a bit of olive oil on top for an extra flavor boost!

Useful tips:
- If you prefer a spicier soup, you can add a bit of hot pepper or ground red pepper.
- Replace Brussels sprouts with other vegetables, such as cauliflower or broccoli, to create a different version of the soup.
- You can also add some strips of meat (chicken or fish) to turn the soup into a main dish.

Nutritional benefits: Brussels sprouts are an excellent source of vitamins C and K, as well as fiber. These vegetables contribute to a healthy immune system and good digestion. The soup is a hearty dish, perfect for a balanced diet.

Frequently asked questions:
- Can I use fresh Brussels sprouts? Of course! Just make sure to score and blanch them before adding them to the soup.
- How long can I keep the soup? The soup keeps well in the fridge, in an airtight container, for up to 3 days.

Brussels sprout soup is an ideal choice for a comforting meal, full of flavors and nutrients. This simple and quick recipe will help you delight your family and friends, bringing them a touch of joy in every bowl. Enjoy your meal!

 Ingredients: 400 g frozen Brussels sprouts, sliced leek + one red onion, 2 tablespoons oil, 2 carrots + 1 parsley root, 1/2 small celery, 300 ml borscht, 2 egg yolks + 3 tablespoons sour cream, 1 tablespoon dehydrated vegetable powder, 1 teaspoon magic borscht seasoning, chopped parsley

 Tags:  bors onion soups soup vegetables sour cream brussels sprouts