Vegetarian soup with beets, carrots and zucchini
4 servings
30 minutes
This vegetarian soup with beetroot, carrot, and zucchini is a true symphony of flavors from Russian cuisine, combining the freshness of vegetables and aromatic spices. The root vegetables add natural sweetness to the dish while the zucchini contributes softness and lightness. Khmeli-suneli and dried basil bring spicy notes that create a harmonious taste, while vinegar subtly balances the natural sweetness of the beetroot. This soup warms wonderfully, satisfies but remains light for the body, making it ideal for healthy eating. It is an excellent choice for those seeking nutritious and simple dishes with rich flavor. It is best served hot with herbs that refresh and highlight the natural beauty of the ingredients. It can be complemented with rye bread or light snacks to create a complete meal.
1
Wash and peel the beetroot, carrot, and zucchini.
- Beetroot: 1 piece
- Carrot: 1 piece
- Zucchini: 0.5 piece
2
Cut the beetroot and carrot into cubes about 1 cm in size and put them to boil.
- Beetroot: 1 piece
- Carrot: 1 piece
3
While the beetroot and carrot are boiling in the pot, chop the zucchini into cubes. Add seasoning and vinegar to the soup.
- Zucchini: 0.5 piece
- Khmeli-suneli: 0.5 teaspoon
- Dried basil: 0.5 teaspoon
- Vinegar: 1 teaspoon
4
When the beet and carrot become softer, add the zucchini, which should cook for about 10 minutes (maximum).
- Zucchini: 0.5 piece
5
Add the greens after removing the pot from the heat.
- Parsley: to taste
