Vegetarian Autumn Soup with Rutabaga
Soups • Italian
Description
I like my soup to be not too thick, but not too thin — a kind of golden mean. This amount of ingredients was used for a four-liter pot.
Ingredients
- Potato 15 oz
- Barley 5 oz
- Carrot 2 pieces
- Rutabaga 15 oz
- Leek 2 pieces
- Celery stalk 2 pieces
- Onion 1 piece
- Parsley to taste
- Bay leaf to taste
- Salt to taste
Step-by-Step Guide
Step 1
Peel the potatoes and rutabaga (I replaced it with turnip), cut into medium cubes, and place them in boiling water along with the pre-washed barley. While everything is cooking, let's prepare the other vegetables.
Step 2
Dice the onion, slice the leek lengthwise and cut into thin slices, slice or cube the celery, and cut the carrot into medium cubes. Sauté everything in oil (I used vegetable oil). Pour into the pot and cook until ready. Add salt during the cooking process.
Step 3
Five minutes before it's done, add whole peppercorns, bay leaf, and parsley.
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