Minestrone a la Russe
12 servings
60 minutes
Minestrone is a traditional Italian vegetable soup, but this version with a Russian twist adds a touch of home comfort. It features fresh, aromatic vegetables sautéed to enhance their flavor, while tomato paste and spices give the soup a pleasant spiciness. Celery and sweet pepper deepen the taste, while dill adds freshness and zest. Unlike classic minestrone, there are no pasta or beans here, but the richness of vegetable ingredients makes it nutritious and warming. This soup is perfect for cold days when you crave something fragrant and hearty. Serve it with crusty bread or croutons to enjoy the contrast of textures. Its simplicity makes it accessible even for those not used to cooking, and the versatility of ingredients allows for adaptation to any taste preferences.
1
Boil 2 liters of water. Peel the potatoes and cut them into small cubes (all vegetables should be cut into cubes of equal size), add to boiling water, reduce heat, and add salt.
- Potato: 4 pieces
- Salt: to taste
2
Peel garlic, onion, and red onion, and cut into small cubes. Add oil to a hot pan, then add garlic. Sauté until golden. Add both types of onion and sauté until golden.
- Garlic: 4 cloves
- Onion: 1 piece
- Sweet red onion: 1 piece
- Vegetable oil: 3 tablespoons
3
Clean the celery and carrot, cut into cubes, add celery to the pan first, then after a couple of minutes add the carrot.
- Celery: 6 stems
- Carrot: 2 pieces
4
Cut both types of cabbage into cubes.
- Cabbage: 150 g
- Napa cabbage: 100 g
5
Clean the bell pepper and cut it into cubes.
- Red sweet pepper: 100 g
6
Remove the stems from the tomatoes (if needed) and cut them into cubes.
- Tomatoes: 4 pieces
7
Place the vegetables we have already fried into the pot with the cooked potatoes and add salt.
- Salt: to taste
8
Add some oil to the pan and both types of cabbage, sauté until half-cooked, add pepper and tomatoes, sauté for a couple of minutes, and transfer the vegetables to a pot.
- Vegetable oil: 3 tablespoons
- Cabbage: 150 g
- Napa cabbage: 100 g
- Red sweet pepper: 100 g
- Tomatoes: 4 pieces
9
Add pepper to the soup, then add tomato paste, paprika, and oregano. Stir and let it cook on the heat for 2-3 minutes, then remove from the stove.
- Ground black pepper: to taste
- Tomato paste: 1 tablespoon
- Paprika: pinch
- Dried oregano: pinch
10
Chop the dill finely and add it to the soup.
- Dill: 6 stems
