Vegetable Soup(Ukrainian)
A hearty Ukrainian vegetable soup filled with tender vegetables and a savory broth, accented by the creaminess of sour cream and fresh herbs. Perfect for a comforting meal, it suits vegetarians and those seeking a nutritious, flavorful dish loaded with seasonal produce.
Ingredients
Instructions
- Cook the chopped onion in butter until slightly wilted.
- Add the diced vegetables, soup stock, and water to the pot.
- Cook until the vegetables are tender.
- Add the tomato juice to the soup.
- Blend the flour with the sour cream; add some hot soup to the mixture and stir well.
- Stir the flour mixture into the soup and bring to a boil.
- Season with salt and pepper to taste and flavor with chopped parsley or dill.
Tips & Substitutions
For added flavor, consider using a mix of seasonal vegetables like zucchini or bell peppers. If you're short on time, pre-chopped vegetables can be a great shortcut. For a heartier soup, add cooked beans or lentils. If you don't have tomato juice, crushed tomatoes can be substituted. Fresh herbs like dill or parsley enhance the soup's flavor.
Serving Suggestions
Serve the vegetable soup hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs. It pairs beautifully with crusty bread or a side salad for a complete meal. For a twist, serve alongside Southern Date Nut Cake for dessert or enjoy it with some Matzo Balls for a comforting touch.
Storage & Reheating
Leftover vegetable soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. If the soup thickens too much, add a bit of water or stock to reach your desired consistency. It can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Soup(Ukrainian) contains roughly 1285 calories, with 36g protein, 225g carbohydrates, and 26g fat. It is an excellent source of iron (79% of the Daily Value), protein (73% of the Daily Value), and dietary fiber (65% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1108mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be a convenient substitute. Just make sure to adjust the cooking time as they may cook faster than fresh vegetables. Also, keep an eye on the soup's texture to ensure it remains enjoyable.
How can I make this soup vegan?
To make the soup vegan, simply substitute the butter with olive oil or a plant-based butter. Use a non-dairy sour cream or omit it entirely for a lighter soup. Ensure your soup stock is vegetable-based to keep it vegan-friendly.
What can I add for extra protein?
For extra protein, consider adding cooked beans, lentils, or even diced tofu. These additions can make the soup more filling and nutritious. If you’re looking for vegetarian recipes that include protein, try incorporating cooked quinoa or chickpeas as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).