Baked Yellow Pepper Puree Soup
4 servings
50 minutes
Creamy soup with roasted yellow paprika is a refined dish of Russian cuisine where simple ingredients transform into a rich and aromatic culinary masterpiece. Roasted paprika adds a soft sweet-smoky flavor to the soup, beautifully complemented by the creamy texture of potatoes and the mild spiciness of onions. Vegetable broth ties all the flavors together, creating a harmonious blend of ingredients. This soup is perfect for cold weather, warming and delighting with its rich taste. It is recommended to serve it with crispy croutons made from light bread that add an interesting contrast in textures. This dish is not only delicious but also healthy as it is rich in vitamins and antioxidants. Its simplicity in preparation and elegance in presentation make it a wonderful choice for a cozy home dinner.
1
Cut the pepper in half and place it skin side up on a baking sheet, grilling for about 10 minutes. Let it cool, peel off the skin, and chop it coarsely.
- Paprika: 40 g
2
Peel and dice the onion and potato, then fry in vegetable oil. Add everything to the broth and cook until the vegetables are done.
- Potato: 4 pieces
- Onion: 1 piece
- Vegetable oil: 3 tablespoons
- Vegetable broth: 1.5 l
3
Add paprika and stir everything.
- Paprika: 40 g
4
Season with salt and pepper; serve.
- Salt: to taste
- Ground black pepper: to taste
5
The soup goes well with croutons made from light bread.
