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Eastern European Vegetable Soup 3

Serves 4 to 6 Soup vegetarian, Soups

Eastern European Vegetable Soup 3

Eastern European Vegetable Soup 3 is a staple across many home kitchens in Eastern Europe, where it graces the table as a warming, nourishing meal. Often prepared during the cooler months, this soup is a way to showcase the bounty of root and garden vegetables that thrive in the region. It's a dish that speaks to the tradition of using what is at hand, cooked simply yet with care, to feed family and friends gathered around the table.

In this version, the soup invites you to taste the natural sweetness of the vegetables, which meld beautifully with the savory depth of a rich vegetable broth. The olive oil adds a silky texture, while a generous pinch of salt and a touch of black pepper bring everything into harmonious balance. Served hot, it offers comfort in every spoonful, a simple pleasure savored best when shared.

Ingredients

  • 400 gmixed vegetables — carrot celery potato
  • 1onion
  • 1.5 Lvegetable broth
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your aromatics. Finely chop 1 onion and set aside. In a large heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally and cook until the onion turns translucent and releases a sweet aroma, about 5-7 minutes, ensuring it doesn't brown.
  2. Prepare your mixed vegetables, ensuring they are cut into uniform, bite-sized pieces for even cooking. Add the 400 g of mixed vegetables to the pot. Stir them with the onions to coat them in oil. Cook for another 5 minutes, allowing the vegetables to start softening and absorbing the onion's flavor.
  3. Pour in 1.5 L of vegetable broth, stirring to combine with the vegetables. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. The soup should cook until the vegetables are tender but not mushy, which you can test by piercing them with a fork; they should offer slight resistance.
  4. Once the vegetables reach the desired tenderness, taste the soup and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed. If desired, finish the soup with a drizzle of olive oil for added richness. Serve hot, allowing the flavors to meld and the warmth to comfort.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

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