Vegetable Soup

How to prepare vegetable soup

1. Finely chop the onion. Cut the carrot into half-rounds. Cut the celery, parsley root, parsnip and bell pepper into cubes.
2. Sauté all the above vegetables in hot oil for about 10 minutes.
3. Cover with 3 l of water and bring to a boil. Add 2 teaspoons salt. Cook for 10 minutes.
4. Cut the zucchini and potatoes into cubes. Cut the leek in half lengthwise, then slice into rounds. Cut the cabbage into squares.
5. Add the above vegetables, plus the peas (or green beans). Bring to a boil. Add 3 more teaspoons of salt. Cook everything until the potatoes are done (about 20 minutes).
6. Crush the tomatoes with a fork. Add to the soup and cook for another 5 minutes.
8. Turn the heat to low under the soup so that it no longer bubbles.
9. Beat the sour cream with the eggs until smooth. Add a few ladles of hot soup (5-6) to this mixture one at a time, whisking after each ladle so the mixture doesn't curdle. Pour everything into the soup pot, slowly and stirring the soup constantly. Leave on the heat for another 5 minutes, continuing to stir the soup frequently. Turn off the heat.
   * step 8 is optional; you can leave the soup without the cream mixture and skip directly to the next step; this way, the vegetable soup will be suitable for fasting
10. Adjust the salt. Add the finely chopped lovage and let it rest for 5 minutes. Add lemon juice until the soup is sour to your liking.
    * the soup can also be soured with bors (fermented wheat bran) or sauerkraut juice
11. Cover the vegetable soup with a lid and let it rest for at least 30 minutes.

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