Autumn colors in a soup
This soup fits perfectly into the “comfort food” category. The fresh aromas of autumn vegetables, their sour taste and color, bring warmth to your soul as well as to your belly 🙂
Vegetable soup with smoked meat and Greek yogurt
Course: Pork u0026amp; Beef, Soups, starterCuisine: RomanianDifficulty: Easy8
servings30
minutes45
minutes279
kcal1
hour15
minutes
It smells like autumn!!! There were two more gloomy days like that, rain, cold. Where does your mind take you when you are melancholy? To food, and not just any food, but only good for the soul and belly. Well, isn’t it the right time to whip up a good soup to warm our soul? Wow, and what a soup, what a treat! Let’s see what ingredients it contains and take my word for it, you have to try it!
Ingredients
2 white onions
2 red onions
2 carrots
1 red pepper
2 bell peppers
2 medium potatoes
2 small pumpkins or one larger one
1 piece of celery root (about 70g)
1 piece of parsnip
1 piece of parsley root
4 egg yolks
250 ml Greek yogurt
lemon juice or sour borscht
smoked meat (according to preferences)
150 g tomatoes without skin, finely chopped
salt , pepper
Leustean- the aromatic plant that goes perfectly with sour soups, Romanians often use it instead of dill
Directions
- First, we wash and clean all the vegetables. Meanwhile, put the meat in a pot on medium heat, don’t forget to remove the foam from time to time. While this is boiling, we take care of the vegetables. I’m not an expert in mincing, so you also mince them as you like, smaller enough to fit in the spoon at least 3 pieces of vegetables at a time!
- Try the meat, it should be almost cooked, more precisely about half. Now is the time to add the onions and roots. Let it boil for 15 minutes, then add the tomatoes, potatoes and zucchini. After 10 minutes, test the last two added vegetables, if they are cooked, lower the heat and season to taste with salt and pepper.
In a bowl, take out a little soup and leave it aside. In another larger bowl, mix the egg yolks with lemon juice, salt, pepper, yogurt and finally the soup left in the pot. Mix well, then pour the mixture over all the soup in the pot, mix and immediately turn off the heat. My pot was 6 l, normally they say not to put yogurt in the whole soup if it is not consumed quickly. But… in our house it doesn’t even last 2 days. I add leustean about half an hour later, to let the soup calm down a bit. I don’t stir it in the pot until I serve it.
