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)
Calories124.6kcal
Proteins3.3grams
Fats3.3grams
Carbohydrates21.9grams
Potato
2
pc
Carrot
1
pc
Parsley root
1
pc
Celeriac
1
pc
Onion
1
head
Butter
1
tsp
Fresh herbs
to taste
Salt
to taste
1
Wash, peel, and cut the vegetables: slice the potatoes, julienne the carrots. Finely chop the onion, parsley root, and celery.
- Potato: 2 pieces
- Carrot: 1 piece
- Onion: 1 head
- Parsley root: 1 piece
- Celeriac: 1 piece
2
Boil the corn grains at milk ripeness. Sauté the onion and roots.
- Fresh corn kernels: 50 g
- Onion: 1 head
- Parsley root: 1 piece
- Celeriac: 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.
- Potato: 2 pieces
- Carrot: 1 piece
- Parsley root: 1 piece
- Celeriac: 1 piece
- Fresh corn kernels: 50 g
- Fresh herbs: to taste
