These traditional recipes bring the comfort and simplicity of homemade cooking to your table. From hearty lamb soup and savory dill soup to lighter options like spinach and mushroom soups, each dish offers a taste of timeless flavors.
Traditional Mushroom Recipe
Sauté onions and add a generous amount of mushrooms, lightly frying them. Add water, tomato concentrate, salt, pepper, and bay leaves. When the water boils, add diced potatoes, a bit of sweet paprika, and, if desired, a pinch of hot paprika. Once the potatoes are cooked, pour in 2 dl of sour wine or 0.5-1 dl of homemade vinegar.
Lamb Soup
Ingredients:
600 g lamb leg, 1 onion, 1 bunch of parsley, 1 celery root, 2 carrots, 1 teaspoon of paprika, 1 tablespoon of flour, 1 soup cube, pepper to taste, 1 teaspoon of salt, 1 tablespoon of seasoning, oil
Preparation:
Finely chop the onion. Clean and dice the vegetables. Cut the meat into cubes. Heat some oil and sauté the onion until translucent. Add the meat and sauté until it changes color. Add the vegetables, briefly fry them, then pour in some water. Add the soup cube, pepper, and paprika, stir, and simmer over moderate heat. When the meat is halfway cooked, add water and cook on low heat until the vegetables and meat are tender. In a separate pan, fry the flour in some oil, being careful not to brown it. Cook for a few minutes to lightly thicken the soup.
Dill Soup
Ingredients:
2 bunches of green onions, 2 onions, half a bunch of dill, 100 grams of wide noodles, salt, and pepper
Preparation:
Wash the vegetables and chop them into cubes. Wash and finely chop the dill. Cook in 1.5 liters of water for 30 minutes. Season the soup to taste and add the noodles.
Potato and Zucchini Soup
Ingredients:
4 medium potatoes, 1 kg zucchini, 2 onions, 1 teaspoon dried thyme, 1 teaspoon dried oregano, a bit of parsley, 1 clove garlic, half a glass of white wine, a hot chili pepper (optional), oil, salt, and pepper to taste
Preparation:
Chop the onion and sauté in a pot with oil. Add diced zucchini and cook until they release water, then add grated garlic and diced potatoes, seasoning with spices. Sauté for about 10 minutes, then add 1.5 liters of water. Salt and pepper to taste and add the chili pepper. Cook for about 20 minutes until the potatoes are soft.
Spinach Soup
Ingredients:
500 g spinach, 1 onion, 1 cup rice, 1 tablespoon flour, vinegar or lemon juice, mint or dill, salt
Preparation:
Clean and wash the spinach, then chop it into strips. Place it in a pot, add chopped onion, a cup of rice, fried flour, and salt. Once the spinach boils, add three cups of warm water. When the spinach is cooked, add lemon juice or vinegar and chopped mint. Serve the soup completely cold.
Lenten Cream of Mushroom Soup
Ingredients:
Olive oil, 300 g mushrooms, 2-3 tablespoons semolina, 1 liter water, salt, seasoning, pepper, parsley (fresh or dried)
Preparation:
Wash the mushrooms and slice them. Pour oil into a pot to cover the bottom, and when it heats up, add the mushrooms. Add a pinch of salt and cover the pot to allow the mushrooms to release their water. Sauté for about 3 minutes. Then pour in 1 liter of water and let it simmer for about a minute. Add seasoning and pepper to taste, then add 2-3 tablespoons of semolina. When the semolina is cooked, the soup is ready. At the end, you can add some parsley, if desired.
