Zucchini soup-puree
8 servings
90 minutes
Zucchini soup-puree is a delicate, aromatic dish of Russian cuisine that provides comfort and warms the soul. Its roots go back to the traditions of home cooking where vegetables form the basis of light and healthy dishes. The main role here is played by zucchini — it gives the soup softness and a velvety texture. It is complemented by sweet carrots, fragrant celery, and juicy tomatoes that enrich the flavor with light sweet-sour notes. Sautéing in butter makes the vegetables rich, revealing their natural aroma. Chicken broth adds depth and harmony while garlic and cumin add spiciness. This soup is perfect as a standalone dish or a light start to lunch, especially on cool days when you crave something warm and cozy.
1
Pour the broth into the pot and heat it.
- Chicken broth: 1 l
2
Cut the zucchini into half-moons.
- Zucchini: 1000 g
3
Peel the carrot and cut it into small cubes.
- Carrot: 2 pieces
4
Cut the celery stalk into small pieces. Add to the carrots.
- Celery: 2 stems
5
Cut the tomatoes into small pieces. It's better to peel the tomatoes.
- Tomatoes: 2 pieces
6
Heat butter in a pan. Fry the zucchini until golden brown and transfer to a plate.
- Butter: 80 g
- Zucchini: 1000 g
7
Fry the carrots and celery in the same oil. Fry, stirring, for 4 minutes. Add a little water if necessary.
- Butter: 80 g
- Carrot: 2 pieces
- Celery: 2 stems
8
Add tomato and pressed garlic to the pan. Cook for another 2-3 minutes. Season with salt and pepper to taste. Optionally, add cumin.
- Tomatoes: 2 pieces
- Garlic: 2 cloves
- Caraway: to taste
9
Return the zucchini to the skillet and heat together for 2-3 minutes.
- Zucchini: 1000 g
10
Blend the fried vegetables with an immersion blender into a smooth puree.
11
Pour hot chicken broth over the vegetables, bring to a boil, and simmer for 3 minutes. Add salt if necessary.
- Chicken broth: 1 l
12
Let the soup sit covered for 7-10 minutes before serving.