Vegetable soup with greens
4 servings
30 minutes
Vegetable soup with greens is an embodiment of Russian cuisine, where simplicity meets rich flavors. Such soups are believed to have originated in traditional village cooking when housewives used seasonal vegetables and aromatic herbs to create nutritious and light dishes. This soup has a delicate taste with a slight creamy note and freshness from the greens. Broccoli and zucchini add softness, while carrots and sweet peppers provide a hint of sweetness. The greens enhance the dish with a fresh aroma. Serving the soup with sour cream and grain bread can intensify its richness and give it a creamy texture. It is perfect for a light lunch or dinner, warming and satisfying without overwhelming the body.
1
Finely chop the leek. Melt a piece of butter in a large pot, add the onion, stir, and sauté over medium heat for 5 minutes until the onion becomes soft. Add flour to the pot and, stirring, keep the mixture on the heat for another minute.
- Leek: 350 g
- Butter: 45 g
- Wheat flour: 35 g
2
Remove the resulting mixture from the heat, slowly and constantly stirring, pour in the broth. Place the pot back on the heat and, stirring constantly, boil on high heat until the mixture bubbles and thickens.
- Vegetable broth: 1.25 l
3
Add chopped vegetables to the broth, salt if the broth is not salty enough, and cook for about 10 minutes until the vegetables are ready. Before serving, sprinkle the soup with finely chopped herbs. This soup should be served with sour cream and grain bread.
- Broccoli: 350 g
- Courgette: 4 pieces
- Carrot: 250 g
- Bell pepper: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: to taste
