Polish Vegetable Soup
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil or butter
- 1 onion diced
- 2 cloves garlic minced
- 3 carrots peeled and sliced
- 2 parsnips peeled and sliced
- 1 celery root celeriac, peeled and diced
- 3 potatoes peeled and diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 1 cup cauliflower florets
- 6 cups vegetable or chicken broth
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup sour cream optional
- 2 tablespoons fresh dill or parsley chopped
Instructions
Sauté The Aromatics
- Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
Add Root Vegetables
- Incorporate the sliced carrots, parsnips, and diced celery root into the pot. Stir well to combine with the aromatics, and cook for an additional 5 minutes, allowing the vegetables to slightly soften.
Introduce Potatoes And Broth
- Add the diced potatoes to the pot, followed by the vegetable or chicken broth. Drop in the bay leaf, and season with salt and pepper to your preference. Bring the mixture to a boil, then reduce the heat to low, covering the pot and letting it simmer for 15 minutes.
Add Remaining Vegetables
- After the potatoes have softened, add the green beans and cauliflower florets to the pot. Continue to simmer the soup for another 10 minutes, or until all vegetables reach desired tenderness.
Finish With Herbs And Cream
- Remove the bay leaf from the soup. If using, stir in the sour cream to add richness. Sprinkle the freshly chopped dill or parsley into the pot, stirring to combine. Adjust seasoning with additional salt and pepper if needed.