Soup with celery, potatoes, beet, carrots and herbs

Warming winter soup

While trying to be creative with vegetables available in the fridge, a new soup recipe was born.


1 medium carrot
1 small beet (add more for strong red color)
2-3 celery stalks
3 small potatoes
2 cloves of garlic

1/2 teaspoon coriander powder (for sweet flavor)
1/2 teaspoon dry dill weed
1/8 teaspoon ground black pepper
salt to taste
4-5 cups of homemade stock (preferably chicken) or broth (made with chicken legs)
Boiled pieces of chicken meat


Cut vegetables in relatively small pieces and cook in a pot with stock or broth. After cooking about 15- 20 minutes use a blender or potato masher to give it a creamy soup texture. Add herbs and spices as well as boiled pieces of meat. To have more textured soup one of the vegetables can be added later with spices and meat, after mashing initial vegetables. Cook on a low-medium heat for another 15 minutes.

Bon appetit!