Saxon Carrot and Potato Soup (Répa-Krumpli Leves)
Répa-Krumpli Leves, also known as Saxon Carrot and Potato Soup, is a traditional dish from Transylvanian Saxon cuisine. This hearty and comforting soup is perfect for cold weather and is packed with the flavors of root vegetables and savory broth.
Ingredients
- 4 large carrots, peeled and diced
- 3 medium potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the diced carrots and potatoes to the pot, and cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30 minutes or until the vegetables are tender.
- Season the soup with paprika, salt, and pepper to taste.
- Serve the Répa-Krumpli Leves hot, garnished with fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 4g
Supplies
Large pot Chopping board Knife Stirring spoon
Tools
Soup ladle Serving bowls
Serving suggestions
Répa-Krumpli Leves is best served with crusty bread or a side salad for a complete meal.
Tips & tricks
For added richness, you can stir in a dollop of sour cream or yogurt before serving.
Cost
$8