Quick vegetable soup
10 servings
60 minutes
Quick vegetable soup is a classic dish of Russian cuisine that combines simplicity of preparation with a rich and hearty flavor. Its roots trace back to rural traditions where fresh vegetables were always the foundation of nutrition. Light yet nutritious, this soup is filled with the aroma of celery, fragrant pepper, and bay leaves, creating a harmonious blend of flavors. The tender texture of potatoes, sweetness of carrots and bell peppers, freshness of cabbage, and rich aroma of garlic make it an ideal choice for lunch. It is especially good in winter when frozen peas add a summer touch. Served with sour cream and fresh herbs that add extra softness and richness to the dish. This soup is a symbol of home comfort and warmth; it cooks quickly and requires no complex ingredients, making it a favorite for many generations.
1
Peel the potatoes and cut them into small cubes. Pour in 2 liters of water. Add peas (I use frozen in winter), peeled celery root, bay leaf, and allspice. Cook until the potatoes are done.
- Potato: 2 pieces
- Green peas: 100 g
- Celeriac: 100 g
- Bay leaf: 4 pieces
2
Chop onion, pepper, and garlic finely, grate the carrot. Sauté everything in butter. Add to the soup.
- Onion: 1 piece
- Bell pepper: 1 piece
- Garlic: 1 clove
- Carrot: 1 piece
3
Chop the cabbage finely, add it to the soup. Cook for 10 minutes.
- Cabbage: 150 g
4
At the end, remove the bay leaf and celery root.
- Bay leaf: 4 pieces
- Celeriac: 100 g
5
Serve with sour cream and fresh herbs.
