This recipe is over 160 years old, but the soup is still finger-licking good. It’s packed with vegetables

Soups are a nutritious, tasty and in most versions easy to prepare meal that we enjoy eating. Most often, they land on the table before the second course, although they are often the main dish. It all depends on how we prepare it. Are you tired of broth, tomato soup and borscht? Choose this recipe. It is over 160 years old, but it is undoubtedly timeless.

How to make good vegetable soup? You will prepare this for broth

This is a delicious variation of our vegetable dish. It is extremely filling, aromatic and packed with vegetables. Moreover, it is not difficult to prepare, although it requires some time. What should you buy at the store so that you don’t miss any ingredients? Be careful, the portion will be really solid! Prepare:

• 2 liters of broth and 1.5 kilograms of broth meat,
• 2,
• half of the celery,
• parsley, both root and parsley,
• 1 kohlrabi,
• 4 asparagus,
• small savoy cabbage,
• small cauliflower,
• 100 g green peas,
• approx. 4 tablespoons of butter,
• pepper and salt to taste.

Soup full of vegetables, illustration photo Soup full of vegetables, illustration photo. Photo unsplash.com / Louis Hansel

1. Carrots, celery and parsley root grate on a small grater. Chop the kohlrabi, asparagus and cabbage, and tear the cauliflower into small florets.
2. Prepare a large pot, melt the butter for one day, then add the previously prepared vegetables along with the drained peas.
3. Every now and then keep stirring over low heat for about half an hour. Meanwhile, remove from the bones.
4. When time passes pour in the broth and simmer for another hour. Stir from time to time so that nothing burns. Season for taste.
5. Add pieces of meat and cook for a few more minutes. Optionally, before serving, you can season it with a spoon of butter and a small amount of flour. Pour the soup onto a plate and decorate with chopped parsley.

What soup for a party instead of broth? Perfect for any occasion

The recipe for Julienne soup appeared in the book “365 dinners for five zlotys” by Lucyna Ćwierczakiewiczowa. It was first published around 1860, so it can be safely said that it is at least 164 years old. Later we could also see it in “How to cook well, tasty and cheap” from 1935. It is from the second position that we propose to season it with butter and flour at the end. Regardless of whether you decide to do so or not, the soup will be extremely aromatic and delicious. This is a perfect option for a dinner full of healthy vegetables.