Sauer soyballs soup

Creamy tomato-lentil soup

supa rosii+linte

For 4-6 servings:

1 cup red lentilswell washed
2 cans  a 400 g  (diced of whole) tomatoes
2 onions, finely chopped
1 head of garlic, chopped
1 bay leaf
1 teaspoon rosemary
2 teaspoons oregano
1-2 tablespoons olive oil
salt and pepper, to taste

fresh basil, finely chopped (optional)

Stir fry the onions and garlic, in olive oil, for 2-3  minutes. Add the lentils, bay leaf, rosemary, oregano and 3 cups of water. Cook for about 10 minutes then add the tomatoes.

When everything is cooked (10-15 minutes) remove the bay leaf and blend until smooth. Add salt and pepper to taste.

Add  fresh basil on plate.

Lentils sauer soup

For 6 servings:

500 g bruin lentils (not red!!)
500 g vegetables for soup (carrots, onions, parsnips, celery, potato, peas, cauliflower, etc.)
500 g ripe tomatoes, diced /  400 g can diced tomatoes
2 bay leaves
1 teaspoon paprika powder
juice from 1-2 lemons, to taste
2 tablespoons olive oil
1 bunch lovage/dille
salt and pepper, to taste

Wash the lentils  and cook them in 2 l water together with the bay leaves.

When the lentils are half cooked add the chopped vegetables. Continue to cook for another 5-6 minutes  than add the  tomatoes, paprika powder and the lemon juice. Add more water if needed. When the lentils and  the vegetables are cooked  add salt and pepper to taste.

Garnish the dish with olive oil and finely chopped lovage or dille.

Creamy cauliflower soup

supa conopida

For 3-4 servings:

450 g cauliflower, cut into pieces
1 large potato, cubed
1 onion, chopped
fresh parsley, finely chopped
olive oil, for garnish (optional)
salt and pepper, to taste

Cook the cauliflower, onion and potato  in 1 l water. When the vegetables are cooked  blend until smooth.

Add salt and pepper to taste. Garnish with fresh parsley and a little bit olive oil.

Creamy beetroot soup

supa sfecla

For 6 servings:

1/2 kg beets (4 medium pieces), chopped
1 onion, chopped
1 carrot, sliced
1 potato, chopped
1 parsnip, sliced (optional)
1 bay leaf
salt and pepper, to taste

grated horseradish, to taste
olive oil, to taste

Put the beets in a soup pot  and add 1.5 l water. Cover and simmer for approx. 10 minutes.

Add the remaining vegetables and the bay leaf.

When the  vegetables are cooked remove the bay leaf then blend it until smooth.

Add salt and pepper to taste.

Garnish the plate with grated horseradish and a little bit olive oil and eventually  finely chopped parsley.

Sauerkraut soup

ciorba de varza murata

For 6-8 servings:

1/2 kg sauerkraut, finely chopped
1 onion
2 carrots
1 parsnip
2 potatoes
1 celery or a little bit of celeriac
a handful  frozen peas
1 can diced tomatoes  (400g)
1 bay leaf
10 peppercorns
1-2 tablespoons olive oil
lovage (or parsley), finely chopped

Cook the sauerkraut  together with the bay leaf and peppercorns  in 3 l water .

Finely chop all  the vegetables. When the sauerkraut is almost cooked add the vegetables. Add more sauerkraut juice or water, to taste.

When the vegetables are cooked add the olive oil and the lovage.

Roasted red pepper & tomato soup

For 4 servings:

750 g of tomato passata
1 1/2 cup water
2 red bell peppers
1 onion finely chopped
3 cloves garlic, finely chopped
1 tablespoon olive oil
1 1/2 teaspoon oregano
salt and pepper, to taste

fresh basil / parsley, finely chopped

Wash the sweet peppers, dry with a kitchen towel and roast on the grill/oven, on each side, being careful not to burn. Put the roasted peppers in a pan, sprinkle with salt and cover. Allow them to rest for approx. 10 minutes  than peel them (dip your fingers  in cold water to release the peel). Cut into pieces.

ardei copti

Heat the oil in a soup pan, add the onion and garlic. Stir fry until the onion has softened.

Add the water, tomato passata, roasted peppers and oregano. Cover and simmer for about 10-15 minutes.

Blend/process with a blender / processor until smooth.

Add salt and pepper to taste and garnish with fresh basil or parsley and, if desired, with a little bit olive oil.

Vichyssoise soup


Vichyssoise soup

For 4-6 servings:

1 onion, finely chopped
2 large  leeks, sliced
3 medium potatoes, cubed
1 cup unsweetened soy milk
1 tablespoon olive oil
salt and pepper, to taste

parsley or chives, for garnish

Heat the oil in a soup pan  and add the onion. Stir fry for about 2-3 minutes then add the leeks. Cover  and simmer for a few minutes, stirring occasionally.

Add the potatoes and 3 cups of water. Cover and simmer.

When the vegetables are cooked add  the soy milk, salt and pepper. Let it cook for 1-2 minutes.

Blend/process  until you get a smooth cream.

Garnish the dish with finely chopped parsley or chives .

Serve cold or warm.

Red lentil creamy soup

supa crema linte

Red lentil creamy soup

For 6 servings:

1 cup red lentils
1 large onion
1 carrot
1/2 celeriac or 2 stalks celery
2 potatoes
1 bell pepper
2 tomatoes
2 bay leaves
4-5 cloves of garlic
fresh chili / chili flakes (optional)
salt and pepper, to taste

Wash the lentils thoroughly .

Wash the vegetables and cut into medium pieces.

Put everything  in a soup pan, add 4 cups of water,  cover and simmer on medium heat.

supa crema linte1

Red lentil creamy soup

When the vegetables and lentils are cooked remove the bay leaves then blend until smooth.

Add salt and pepper to taste.

Variation: you can add in the plate some olive oil and / or fresh parsley, finely chopped.

Courgette sour soup

ciorba dovlecei

Courgette sour soup

For 5-6 servings:

1 large courgette, cut in medium pieces
1 onion
2 carrots
1 potato
1 bell pepper
2 celery stalks
5-6 large ripe tomatoes, peeled and finely chopped 
1,5 l water
juice of 1-2 lemons, to taste
lovage, finely chopped
salt, to taste
1-2 tablespoons olive oil (optional)

Finely chop the onion, carrots, bell pepper, celery and potato. Put the vegetables in a soup pan with 1.5 l water.

Cover and cook for  few minutes than add the tomatoes. When tomatoes are almost cooked add the courgette.

When the vegetables are done add salt and lemon juice to taste (add a little bit more water if needed). Cook for another few minutes.

Garnish with lovage and olive oil.

Note: you can use parsley instead of lovage.