Vegetable soup: 10 recipes from Serbia

Vegetable spinach soup


  • 500 g spinach (sorrel or chard)

  • 2 tablespoons vegetable oil

  • 1 onions

  • spoon flour

  • vinegar

  • spoon vegetable seasoning

  • spoon red pepper

  • 3 cloves of garlic


1. Wash the spinach (sorrel or chard), cut into strips, put in a saucepan.

2. Pour the spinach water (1.5 l water), add the finely chopped (preferably grated) onion, one tablespoon of any seasoning and cook until onions are soft.

3. From butter, flour and red pepper to make sauté, add to soup and boil briefly.

4. Add vinegar or garlic to taste.

5. When spinach soup is ready, you can make the soup in a blender, and you can immediately bring to the table.


Soup with champignons


  • 250 g mushrooms

  • 2 tablespoons olive oil

  • 1 small onion

  • spoon flour

  • 1 clove of garlic

  • salt

  • black pepper

  • parsley


1. Finely chop the onion, mushrooms cut into thin slices and lightly saute in olive oil

2. Add the flour, pour 2 liters of water and cook the mushrooms until they are soft.

3. Pshowered with finely chopped garlic and parsley.


Vegetable squash soup


  • 1 kg zucchini

  • tablespoon of olive oil

  • onions

  • 5 tsp curry

  • salt and pepper to taste

  • spoon chopped fresh parsley

  • croutons (Yes, those croutons) for decoration (suitable toast, and plain crackers – depends on what you like)


1. In a deep saucepan, briefly sauté in butter the chopped onion and garlic, add curry, stir and add the zucchini, diced.

2. Cover and leave to stew for 25 minutes on medium heat, stirring from time to time. Courgettes provide juice and become soft.

3. Vegetables put in blender and whisk.

4. In the pan, where stewed vegetables, pour a liter of water, a few minutes boil and then add the whipped vegetables from the blender.

5. Salt and pepper to taste, simmer until the soup acquires a creamy consistency. Ladle into soup bowls, sprinkle with parsley and garnish with toast, croutons or croutons.


Meatless potato soup


  • 500 g potatoes

  • 2 carrots

  • 1 onions

  • parsley

  • 2 fresh peppers

  • 2 tomatoes or a Cup of tomato paste

  • 2 cups oil

  • Vegeta (the Serbs are very fond of this seasoning and use it in many dishes; you can substitute regular salt)

  • black pepper

  • salt

  • red pepper

  • 1 tablespoon flour


1. Peel the onion, wash and finely chop, fry in butter.

2. Add the flour, fry until browned, add the red pepper, fry for a short time and quickly dipped in this sauté the peeled, washed and chopped potatoes and carrots.

3. Stir quickly so that the vegetables have absorbed the butter, then pour in the water (as needed for soup).

4. Stir the dish, carefully spend the spoonful on the bottom of that roasting is completely dissolved in the water.

5. Add salt, stir further, until the soup comes to a boil, cover (loosely) with a lid be on a moderate fire.

6. Add the chopped or whole peppers.

7. After 15 minutes, add the tomatoes and leave the dish to simmer for 10 more minutes.

8. Try, if necessary, dosolit, pepper, add chopped parsley.

9. Give the soup another boil and remove from heat. Cool slightly and pour on plates.


Vegetable soup with chanterelles


  • 400 g of chanterelles

  • onions

  • 50 g of vegetable oil

  • 3 cloves of garlic

  • one carrot

  • spoon chopped fresh parsley

  • white pepper

  • salt to taste


1. On heated oil in a deep saucepan fry the finely chopped onion and garlic.

2. When the vegetables are soft, add pre-peeled and chopped into slices carrots.

3. A few minutes to simmer, then add the peeled, washed and sliced chanterelles.

4. Long to fry, pour 1.5 liters of water, cover and cook for 15-20 minutes on medium heat.

5. Salt and pepper to taste, if you like thicker soup, add flour.

6. At the end of cooking add the parsley and serve immediately.


Cabbage soup


  • 500 g of cabbage

  • 4 potatoes

  • onions

  • 300 g of beans

  • 2 heads of celery

  • 2 tablespoons of tomato paste

  • salt

  • pepper


1. Beans cook in two waters, salt and drain.

2. Finely chop the cabbage, potatoes, onions, celery and cook together on low heat.

3. When the vegetables are soft, add the beans, tomato paste, salt and pepper and add to taste the seasoning.

4. Cook on low heat for another 10 minutes.


Vegetable soup of potatoes and nettles


  • 500 g nettle

  • 2-3 potatoes

  • onions

  • spoon flour

  • spoon vegetable seasoning

  • ground garlic

  • salt

  • the juice of half a lemon


1. Nettle is washed, steamed and cut into strips.

2. Fry in oil onions, add 1 tablespoon of flour and nettles and just a hint of roast.

3. Pour 1.5 liters of water, add a teaspoon of seasonings, diced potatoes and cook until potatoes are done.

4. Add salt to taste, season the soup with ground garlic and lemon juice.


Vegetable bean soup with sorrel


  • 250 g beans

  • 1 kg of sorrel

  • 2 liters of water

  • 2 cups vegetable oil

  • 5 tablespoons of flour

  • red pepper


1. Beans clean, wash and cover with cold water.

2. Boil until the water turns yellow, about 20 minutes.

3. Drain the water and cover the beans with fresh warm water.

4. You can add two tablespoons of vegetable oil, the beans will be tastier.

5. The sorrel, peel and cut finely into strips and washed in several waters.

6. When the beans become soft, add the sorrel and cook with the beans for another 20 minutes.

7. While the soup is cooking, make sure that the fire was not strong.

8. Heat the oil, add the flour, fry, add red pepper and sauté pour the resulting in the beans with sorrel.

9. Salt, stir, let simmer, then remove the pan from the fire.

10. Serve the soup warm. But cold it is tasty. published


P. S. And remember, just changing your mind — together we change the world! © econet



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