Romanian Potato and Corn Soup

4 servings

30 minutes

The simplest soup, very popular among our readers. Probably because it only takes 30 minutes to prepare - vegetables and root vegetables are sautéed in a frying pan, then boiled in broth. This is also a vegetarian version (and replace butter with vegetable oil - you get a vegan one)

Energy value per serving

• Calories: 124.6
• Proteins: 3.3g
• Fats: 3.3g
• Carbohydrates: 21.9g

Ingredients

• Potato: 2 pc
• Carrot: 1 pc
• Parsley root: 1 pc
• Celery root: 1 pc
• Onion: 1 head
• Fresh corn kernels: 50 g
• Butter: 1 tsp
• Green: to taste
• Salt: to taste

Cooking steps

1. Wash, peel, and cut the vegetables: slice the potatoes, julienne the carrots. Finely chop the onion, parsley root, and celery.

   Required ingredients:

   • Potato: 2 pieces
   • Carrot: 1 piece
   • Onion: 1 head
   • Parsley root: 1 piece
   • Celery root: 1 piece

2. Boil the corn grains at milk ripeness. Sauté the onion and roots.

   Required ingredients:

   • Fresh corn kernels: 50 g
   • Onion: 1 head
   • Parsley root: 1 piece
   • Celery root: 1 piece
   • Butter: 1 teaspoon

3. Boil water (you can use meat broth if desired), add potatoes and carrots in order, and 15 minutes before the soup is ready, add sautéed roots and corn kernels. When serving, sprinkle the soup with greens.

   Required ingredients:

   • Potato: 2 pieces
   • Carrot: 1 piece
   • Parsley root: 1 piece
   • Celery root: 1 piece
   • Fresh corn kernels: 50 g
   • Green:  to taste