Traditional Serbian Bela Čorba

Ingredients

• 2 large potatoes, peeled and diced (450g) 2 large potatoes, peeled and diced (450g)
• 2 carrots, peeled and diced (150g) 2 carrots, peeled and diced (150g)
• 1 parsnip, peeled and diced (100g) 1 parsnip, peeled and diced (100g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (120ml) sour cream 1/2 cup (120ml) sour cream
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat a drizzle of oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent.
2. 2.
   Add the diced potatoes, carrots, and parsnip to the pot. Stir well to combine with the onions and garlic.
3. 3.
   Pour in the vegetable broth and water, ensuring that the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer.
4. 4.
   Cover the pot and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
5. 5.
   Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
6. 6.
   Return the pot to low heat and stir in the sour cream. Season with salt and pepper to taste.
7. 7.
   Sprinkle the chopped fresh dill over the soup and stir gently to incorporate.
8. 8.
   Allow the soup to simmer for an additional 5 minutes to let the flavors meld together.
9. 9.
   Serve the Bela Čorba hot, garnished with a dollop of sour cream and a sprinkle of fresh dill. Enjoy with crusty bread on the side.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Sour cream — For a lighter version, you can use Greek yogurt as a substitute for sour cream.

Tips & Tricks

• To add a bit of tanginess, you can squeeze a small amount of lemon juice into the soup before serving.
• For a heartier version, you can add cooked chicken or beef to the soup.
• If you prefer a chunkier texture, you can mash the cooked vegetables with a fork instead of blending them.

Serving advice

Serve the Bela Čorba as a main course, accompanied by a slice of crusty bread. It is best enjoyed hot, allowing the flavors to fully develop.

Presentation advice

Garnish each bowl of Bela Čorba with a dollop of sour cream and a sprinkle of fresh dill. The vibrant green dill adds a pop of color to the creamy white soup.