A simple and light soup made in the Romanian kitchens for lent days. To be honest, this was never made in my family, but I decided to try it at least once to see how it is. And it's not at all bad :). Its lightness makes it ideal not only for lent, but also for very hot summer days like these, when it's important to stay hydrated and not over-work your body into processing rich foods :). Enjoy.
Recipe source: here.
Last year: Smoked salmon carpaccio with sun-dried tomatoes (raw) (Swedish "Najad Lax").
Two years ago: Baby making and no cooking. :)
Ingredients (serves 6-8):
- 2 small kohlrabi pieces
- 1 carrot
- 150 g cellery root
- 2,5 liters vegetable stock
- 1 onion
- 2-3 tablespoons oil
- vinegar and sour cream to serve (optional)
Before making you must grate (through the large grater) all the veggies except the onion. A kitchen robot/food processor would be really great now (to be honest I wouldn't have made this without one).
First of all fry the onion in the oil until browned:
Meanwhile bring the vegetable stock to a boil, then add the grated kohlrabi, carrot and celery root. Mix well, then add the browned onion.
Mix well and let the whole thing simmer for about 20 minutes. Let it cool a bit, check and adjust the salt.
Transfer to plates and dig in! :)
Notes on serving: If you don't really need to keep it vegan, this kind of soup is delicious when served with a bit of vinegar (about 1 teaspoon per serving) and sour cream (1-2 tablespoons per serving). If you want to keep it vegan, you could try adding 3-4 tablespoons of tomato paste to the whole pot during cooking, to give it that sour note usually given by the vinegar. Both ways are traditional to the Romanian soup making and serving.
Either way you choose to have it, enjoy! :)