Čorba od povrća (Balkan Vegetable Soup)

Vegetable soup made with seasonal produce, herbs, and a light broth; common across the region.

Ingredients (Serves 4–6)

• 2 tbsp vegetable oil or butter

• 1 onion, finely chopped

• 2 carrots, diced

• 1 potato, diced

• 1 small celery stalk, chopped

• 1 zucchini, diced

• 1 tomato or 2 tbsp tomato paste

• 1.2 L vegetable or chicken broth

• Salt and black pepper, to taste

Optional:

• Handful of rice or small pasta

• Fresh parsley or dill

• 1 tbsp flour for slight thickening

Preparation

1. Sauté the vegetables:

   • Heat oil or butter in a pot.

   • Add onion and cook until soft.

   • Stir in carrots, celery, and potato; cook for a few minutes.

2. Add liquids and simmer:

   • Pour in broth and add tomato or tomato paste.

   • Bring to a boil, then reduce heat and simmer 15–20 minutes.

3. Add remaining vegetables:

   • Stir in zucchini and optional rice or pasta.

   • Cook another 10 minutes until all vegetables are tender.

4. Season and finish:

   • Season with salt and pepper.

   • Add fresh herbs just before serving.

5. Serve:

   • Serve hot as a starter or light meal.

Cooking Tips

• Cut vegetables evenly so they cook at the same rate.

• Add delicate vegetables and herbs toward the end to keep their flavor fresh.

Serving Suggestions

• Serve with crusty bread for a simple, nourishing meal.

• Pair with a squeeze of lemon or a spoonful of sour cream for extra brightness and richness.