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Eastern European Vegetable Soup

Serves 4 to 6 Soup vegetarian, Soups

Eastern European Vegetable Soup

Eastern European Vegetable Soup is a staple at many home tables across the region, especially during the cooler months when a warming bowl is most welcome. This version captures the essence of how family cooks from Eastern Europe prepare it, with salt judged by hand and olive oil used generously, highlighting the natural flavors of the vegetables. It's a dish that brings comfort and nourishment to shared tables, embodying the spirit of home cooking.

The soup's flavor is a harmonious blend of seasonal vegetables, all simmered in a rich vegetable broth that carries the depth of the onion and the warmth of freshly cracked black pepper. Each spoonful offers a balance of textures, from tender carrots to the slight bite of celery, creating a comforting medley. This is a soup that feels like a hug in a bowl, best enjoyed with good bread and even better company.

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 finely chopping 1 onion. In a large pot, heat 2 tbsp of olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5-7 minutes. Be careful not to let it brown, as you want a sweet, mellow base for the soup.
  2. While the onion is cooking, prepare 400 g of mixed vegetables. These can include carrots, potatoes, and celery, cut into bite-sized pieces. Once the onion is ready, add these vegetables to the pot. Stir them to coat with the oil and onion mixture, allowing them to cook for about 5 minutes until they begin to soften slightly.
  3. Pour in 1.5 L of vegetable broth, ensuring that the vegetables are fully submerged. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. The goal is to have the vegetables tender but not mushy, which should take about 20-25 minutes. You’ll know they’re done when a fork easily pierces the vegetables.
  4. Once the vegetables are tender, taste the soup and season with fine sea salt and black pepper to your liking. Remember, Eastern European cooking often uses salt generously to enhance flavors, so adjust according to your preference.
  5. Finish the soup by drizzling a little more olive oil on top for richness. If you have fresh herbs like dill or parsley, chop them finely and sprinkle over the soup just before serving. This adds a fresh, aromatic note that complements the hearty flavors of the soup.
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.

Available soon on Amazon…

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