Name: Vegetable Soup (Zarzavat Supa)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: 2 packed cups (60 g) coarsely chopped greens, such as beet greens or spinach; Freshly ground black pepper; 2 tablespoons coarsely chopped fresh parsley, for garnish; 1 tablespoon kosher salt; 1 tablespoon extra-virgin olive oil; 1 medium yellow onion, diced; 2 carrots, peeled and diced; ½ teaspoon paprika; 1 garlic clove, minced; 3 medium Yukon gold potatoes, peeled and diced; 2 cups (500 g) stewed or diced tomatoes (from a jar or can); ¼ white cabbage, cut into 1-inch (2.5 cm) cubes; 1 teaspoon red wine vinegar

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

Fresh vegetables are a big deal in Macedonia and in the home gardens of the Macedonian families. This everyday soup is a great way to use whatever vegetables you have on hand, since the quantities can easily be adjusted. It is often made during Lent, when many abstain from eating meat.

Ingredients

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
2 carrots, peeled

Method

In large stockpot, heat the oil over high heat. Add the onion and sauté until translucent, 3 to 4 minutes. Add the carrots and sauté until tender, 5 to 6 minutes. Stir in the garlic and paprika and cook for an additional 2 minutes.

Pour in the stewed tomatoes and 6 cups (1.4 liters) of water. Add the potatoes, cabbage, and salt. Bring to a boil, then reduce the heat to medium and simmer