Romanian Zucchini Soup
Serves 1
Directions
- 1Fry the bacon until the fat has rendered and it is lightly browned.
- 2Add the onions and cook until soft and golden.
- 3Stir in the grated carrots and cook for 5 minutes.
- 4Add the grated zucchini, garlic and fresh dill and cook for 2–3 minutes.
- 5Pour in the water, season with salt and pepper, then simmer for 15 minutes.
- 6Whisk together the sour cream, kefir and flour until smooth.
- 7Temper the mixture with a few ladles of the hot soup.
- 8Slowly stir the tempered mixture back into the soup while stirring continuously.
- 9Simmer gently for another 5 minutes.
- 10Serve with fresh crusty bread and a splash of vinegar.
Ingredients
- 2 whole zucchini, grated
- 2 whole onion, diced
- 2 whole carrot, grated
- 4 whole garlic clove, minced
- 1 bunch fresh dill, chopped
- 50 g bacon, diced
- 200 g sour cream
- 200 ml kefir
- 4 tbsp all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 1 L water
- to taste vinegar (optional)
Tips
- You can substitute kefir with buttermilk.
- Serve hot as a comforting meal or cold straight from the refrigerator for a refreshing experience.
- Many Romanians believe the soup is even better the next day.
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