Cluj Day | Vegetable soup, a quick recipe rich in vitamins

Quick and tasty recipe of the vegetable soup, a real cocktail of vitamins, for the start of the cold season.


120 grams of onion (one large onion), diced
75 grams of carrot (1 medium-sized carrot), diced
40 grams of celery (a piece the size of a small egg), diced
75 grams of pepper, diced
60 grams of grated potatoes
150 grams of diced potatoes
150 grams of peeled tomatoes (or from a can of tomatoes in broth)
120 grams of cauliflower cut into florets, enough to fit in a spoon
100 grams of green beans, cut into small pieces
2 tablespoons of oil
1/2 bunch of green parsley
1/2 mesh of walnut
salt and pepper
optional: for marinating, 150 ml. of borscht or vinegar or lemon juice to taste

Put the oil in a 3-liter pot and heat it over medium heat. Add the onion, celery and carrot, adding a pinch of salt. Brown over medium heat, stirring often, until the onion begins to soften (it will become translucent). Then pepper and grated potato are added, the purpose of which is to contribute to obtaining a more consistent soup. Brown everything together, stirring often, for about 2-3 minutes.

Add 1.7 liters of water to the vegetables in the pot. To speed up the boiling of the soup, we can add warm water. After the soup boils, it is seasoned with a teaspoon of salt, so that the vegetables that are boiling in it take on some flavor, then the cauliflower is added, which, of all the vegetables used, boils the harder. After about 2-3 minutes, add the diced potato.

After the cauliflower and potato are half cooked (when tasted they are soft but still have some texture) add the green beans. After this too is cooked, add the peeled and diced tomatoes and boil the vegetable soup for a few more minutes, no more than 4-5 minutes, then turn off the heat and adjust the salty, peppery and sour taste.

If you are going to use borscht, boil it separately in a pot, only then add it to the pot for one last boil along with the vegetable soup. With lemon or vinegar, the soup can be flavored as desired, even on the plate, by each individual diner.

Chop the vegetables and sprinkle the soup generously, reserving the chopped vegetables for sprinkling on the plate, just before serving. Cover the pot with the vegetable soup with the lid and let it rest for 10 minutes before serving, so that it breathes and the flavors of the vegetables are flavored in the juice.

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