Ingredients:
2 medium onions
1 large carrot
1 bell pepper (red or green)
2 medium potatoes
1 tablespoon of rice (optional, for consistency)
400 g diced tomatoes (fresh or canned)
1.5–2 liters of water
100 ml sauerkraut juice or borscht (for sourness)
2 tablespoons sunflower oil or olive oil
Salt and pepper, to taste
Fresh herbs: dill, parsley, thyme
Sautéing the vegetables: In a large pot, heat the oil and add the onion, carrot, and bell pepper. Sauté until they are slightly softened.
Boiling the soup: Add the leek and potatoes to the pot, stir well, and pour in the water. Bring to a boil over medium heat and simmer until the vegetables are almost cooked.
Adding tomatoes and rice: Incorporate the diced tomatoes and rice (if using). Continue to boil until the rice is cooked and the vegetables are tender.
Souring the soup: Add sauerkraut juice or borscht to sour the soup, to taste.
Finishing and serving: Season with salt and pepper, add the finely chopped herbs, and let the soup stand for a few minutes before serving.
Tips: For a more intense flavor, you can add a bay leaf or a pinch of dried thyme during boiling.
If you prefer a sourer soup, you can add lemon juice or extra borscht, to taste.
This soup is delicious both hot and cold, perfect for summer days or fasting.
About the author
Alexandru RobeaPassionate about linguistics, cat person. He who gives (helps) quickly gives twice; he who delays gives nothing. Let us try to distinguish between the infinite possibilities of dreams and the restrictive demands of the real world.
