Zucchini Soup
Serves: 8
  • 3-5 zucchini, depending of how big they are
  • 1 carrot, shredded
  • 1 parsnip, shredded
  • ½ green pepper
  • ½ red pepper
  • ½ celery root, finely shredded
  • couple of celery stalks
  • 1 small red onion
  • 100 g sour cream
  • 2 egg yolks
  • 3 tbsp olive oil
  • salt, pepper, paprika
  • parsley
  • 2-3 qt of water depending of how much soup you want to make and how thick
  • 2-3 tsp Bors Magic
  1. Clean and chop all the veggies, piece size can be as big as you want but I like mine tiny so I shredded most of them except the peppers, zucchini and onions obviously..
  2. Using two to three tablespoons of vegetable oil, saute onion along with sweet peppers, carrot, parsnip, celery root and those pieces of celery stalks for around 5 minutes. For this procedure you can use a pan of your choice or use the soup pot.
  3. Add sauteed veggies to your soup pot and pour 2 to 3 qt of water (around 3 L), salt and pepper to taste and a bit of sweet paprika (a tablespoon at the most). Bring to a boil then reduce on medium heat for another 20- to 30 minutes or until the veggies are almost done.
  4. Add chopped zucchini and Bors Magic, bring to a boil again turn to medium and cook for another 10 to 15 minutes. Bors magic thing says 1tsp per litre of soup but three teaspoons might be too much to the whole quantity. Add just two at first, wait for a couple of minutes, taste and add more if required. I like mine pretty sour.
  5. Meanwhile, in a separate bowl mix sour cream and egg yolk and slowly add a ladle of the hot soup and continue mixing so the sour cream won't curdle.
  6. When zucchini is done, remove soup from heat, add the egg/sour cream mix and a generous amount of parsley, cover with a lid and let rest for 10 to 15 minutes.
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meal-ideas/soups-stews/zucchini-soup/