Romanian Sour Vegetable Soup with Sour Cream

What you need

• 3 tbsp vegetable oil
• 1 large onion, diced
• 2 carrots, diced
• 150 g (5 oz) celery root, diced
• 1 red bell pepper, diced
• 400 g (14 oz) potatoes, peeled and cut into 2 cm cubes
• 150 g (5 oz) green beans, cut into 2 cm pieces
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 2 l (8 cups) water
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp dried basil
• 3 tbsp lemon juice, or 200 ml borș, to taste
• 1/2 bunch fresh parsley, chopped
• salt, to taste
• freshly ground black pepper, to taste
• 120 g (1/2 cup) sour cream, for serving

Method

Restated from the original video

1. 1

   Heat the oil in a large pot over medium-low heat. Cook the onion, carrots and celery root until soft but not browned, 6-8 min.

2. 2

   Add the red pepper, tomato paste and paprika. Stir for 1 min.

3. 3

   Pour in the water and add the bay leaves and potatoes. Bring to a boil, then simmer for 15 min.

4. 4

   Add the green beans and simmer until the potatoes and beans are tender, about 10 min.

5. 5

   Stir in the oregano, basil, 1 tsp salt and plenty of pepper. Simmer for 2 min.

6. 6

   Take the pot off the heat and remove the bay leaves. Stir in the lemon juice, then taste and adjust the salt and sourness; it should taste clearly tangy.

7. 7

   Stir in the parsley and leave the soup to rest for 10 min.

8. 8

   Ladle into bowls and top each with a spoonful of sour cream.

Imported from gustos.ro. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.