Vegetable soup with pickled cucumbers in vegetable broth

Description

The soup is simple and quick to prepare. In my opinion, classic recipes can sometimes be adapted to suit personal taste preferences. That's exactly what happened with this dish. Why not make a vegetarian rassolnik, right? The pickled cucumbers give the soup a wonderful tanginess, while the broth remains light and not too heavy. Definitely worth trying. Ladle into bowls and serve.

Instructions

1. 1

   Step 1

   First, prepare the broth. For this, place onion, carrot, celery, herbs, and spices to taste into a pot. Pour in water and set on the stove. After boiling, simmer for about half an hour. This amount of time will be sufficient.

2. 2

   Step 2

   Meanwhile, heat vegetable oil in a skillet and sauté finely chopped onion (until translucent).

3. 3

   Step 3

   Add the chopped carrots and celery root. Fry for another 3-4 minutes, stirring occasionally.

4. 4

   Step 4

   Cut the cucumbers into cubes and add them to the frying pan. Fry for about 5 minutes. Remove the vegetables from the heat.

5. 5

   Step 5

   Strain the broth and return it to the heat. Add the finely chopped potatoes and cook for about 15 minutes. Season with salt to taste.

6. 6

   Step 6

   Place the sautéed vegetables, pour in the brine, add pepper. Cook for another 10 minutes.

7. 7

   Step 7

   Before serving, you can add sour cream or fresh herbs to the soup.