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This comforting Romanian vegetable soup is built on the aromatic trinity of carrot, parsley root, and celery root - the characteristic vegetable base that defines Romanian soups and gives them their distinctive, herbal depth quite different from French or Italian broths. Potatoes and green beans add body, while fine vermicelli noodles (fidea) make it filling enough for a complete meal. Finished with freshly chopped parsley, this is the kind of nourishing, gentle soup that Romanian mothers and grandmothers have made through generations - satisfying in its simplicity and honest in its flavors.
Prep
15 min
Cook
40 min
Total
55 min
Servings
4 srv
Difficulty
Easy
Calories
120 kcal
For 4 serving(s)
Per serving
Dice the carrots, potatoes, celery root, and parsley root into small, even cubes. Finely chop the onion. Trim and cut the green beans into short lengths.
Heat the vegetable oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
Add the carrots, parsley root, and celery root. Cook for 3 minutes, stirring.
Add about 1.5 liters of water and bring to a boil. Season with salt, reduce to a simmer, and cook for 15 minutes.
Add the potatoes and green beans. Continue simmering for 15 more minutes until all the vegetables are tender.
Add the fidea noodles and cook for a further 5-7 minutes until al dente. Adjust seasoning and serve with a scatter of fresh parsley.
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