My three-year-old boy can’t imagine his lunch without a homemade soup, and this one is his favorite and he calls it the “red soup”. I called it winter soup, since it consists of ingredients that we almost always have in our homes during winter. For this soup, we need:
• 2 carrots, medium size
• 2 small tomatoes or 2 tablespoons of tomato sauce
• 1 large spoon of butter
• 1/2 root of parsley
• a smaller piece of celery root
• 1 glass of broth (I made my own earlier and I used it this time frozen), it can be chicken, veal or vegetable broth, but if you don’t have broth, then the soup cube (bouillon cube) can also be added later during cooking
• 1 large bowl of pindjur or ajvar
• spices: vegeta, salt, pepper, dried dill
• soup pasta (half a glass)
• water
Put grated carrots, parsley and celery on butter, cook them briefly but the vegetables must not burn, add peeled tomatoes and cut into small cubes, then reduce the temperature. As soon as it begins to stick to the bottom of the pot in which you cook the soup, add the broth and all the spices, except for the dill, because it in the end of cooking.
After the mass thickens a little bit, add about 1,5 litres of boiling water and soup pasta, I used the one made of buckwheat, although you can always use any pasta that you like):
Reduce the temperature (if you didn’t put the broth earlier, now add a soup cube) and dill for better flavor. Let it cook for about ten minutes, until the pasta is soft. Really healthy and fast, you will enjoy it, especially in these cold days.
