Root Soup
2 servings
30 minutes
Root vegetable soup is a traditional Russian dish with a rich aroma and delicate taste of root vegetables. Its roots trace back to peasant cuisine, where accessible seasonal ingredients were used to create hearty and nutritious meals. The base of the soup consists of sautéed roots of parsley, celery, carrots, and onions that provide richness and depth of flavor. Adding spinach and sorrel introduces a light tanginess and freshness, while chopped parsley completes the composition with green notes. This soup is perfect for a spring diet when one craves lightness and vitamins but can also serve as an excellent warming dish in cool weather. It is served hot with aromatic herbs that emphasize its naturalness and health benefits.
1
Clean, wash, finely chop parsley, celery, carrots, and onions, and sauté in a deep dish until soft.
- Parsley root: 50 g
- Celeriac: 50 g
- Carrot: 75 g
- Onion: 30 g
2
Pour hot water over the sautéed roots and boil for 5-7 minutes. Then add the washed and chopped sorrel and spinach, and boil for another 5-6 minutes.
- Water: 0.6 l
- Sorrel: 100 g
- Spinach: 100 g
3
Before serving, sprinkle the soup with chopped greens.
- Chopped parsley: 20 g
- Salt: to taste
