Long-cooked root vegetable soup
6 servings
240 minutes
Long-cooked root vegetable soup is a true reflection of Russian cuisine, where patience and simplicity blend with rich flavor and warming soulfulness. The origins of this dish delve into deep village traditions when peasant families cooked it slowly, allowing the aromas of the root vegetables to fully unfold. The delicate puree of carrots, celery, leeks, and swede infused with subtle notes of bay leaf acquires a velvety texture that warms on cool evenings. The finishing touches—Greek yogurt and fresh chives—add a light tang and sophistication to the soup. This soup is not only nourishing but also perfect for leisurely, cozy meals with family, reminding one of the warmth of home.
1
Cut the carrot, celery, leek, and swede into 5 cm pieces, and chop the onion coarsely.
- Carrot: 225 g
- Celeriac: 225 g
- Leek: 225 g
- Swede (rutabaga): 225 g
- Onion: 1 head
2
Place the chopped vegetables in a large ovenproof pot, pour in the broth, and bring to a boil over low heat.
- Vegetable broth: 5 l
3
Preheat the oven to 140 degrees, place a covered pot on the lowest rack, and leave it for 3 hours.
4
Remove the bay leaves and blend the soup in a blender until smooth puree forms. Heat the resulting mixture over low heat.
- Bay leaf: 3 pieces
5
Serve in plates, adding a teaspoon of Greek yogurt to each and sprinkling with chopped chives.
- Greek yoghurt: 3 tablespoons
- Chives: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
