Mordovian Summer Soup

Ingredients

While the original Finnish Kesäkeitto is traditionally made with milk or cream, the Mordovian adaptation of this dish omits dairy products to align with the dietary preferences of the Mordovian cuisine. Additionally, the Mordovian version incorporates local vegetables and herbs that are commonly found in Mordovian cuisine, giving the soup a unique flavor profile. We alse have the original recipe for Kesäkeitto, so you can check it out.

• 4 medium potatoes, peeled and diced (500g / 1.1 lb) 4 medium potatoes, peeled and diced (500g / 1.1 lb)
• 2 carrots, peeled and diced (200g / 7 oz) 2 carrots, peeled and diced (200g / 7 oz)
• 1 cup green beans, trimmed and cut into bite-sized pieces (150g / 5.3 oz) 1 cup green beans, trimmed and cut into bite-sized pieces (150g / 5.3 oz)
• 1 cup peas (150g / 5.3 oz) 1 cup peas (150g / 5.3 oz)
• 1 onion, finely chopped (100g / 3.5 oz) 1 onion, finely chopped (100g / 3.5 oz)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 6 cups vegetable broth (1.4L) 6 cups vegetable broth (1.4L)
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the diced potatoes, carrots, green beans, and peas to the pot. Stir well to combine.
3. 3.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 15-20 minutes, or until the vegetables are tender.
4. 4.
   Stir in the chopped dill and parsley. Season with salt and pepper to taste.
5. 5.
   Remove the pot from the heat and let the soup cool slightly before serving.
6. 6.
   Ladle the Mordovian Summer Soup into bowls and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Green beans — Trim the ends of the green beans and cut them into bite-sized pieces for easy eating.
• Fresh herbs — Use fresh dill and parsley for the best flavor. Chop them just before adding them to the soup to retain their freshness.

Tips & Tricks

• For a heartier version, you can add cooked chicken or tofu to the soup.
• Feel free to customize the vegetables based on what is in season or available to you.
• Serve the soup with a dollop of sour cream or yogurt for added creaminess.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.
• Don't overcook the vegetables to maintain their vibrant colors and crisp texture.

Serving advice

Serve the Mordovian Summer Soup hot as a light lunch or dinner. Accompany it with crusty bread or traditional Mordovian flatbread for a satisfying meal.

Presentation advice

Garnish each bowl of Mordovian Summer Soup with a sprig of fresh dill or parsley to add a pop of color. Serve it in beautiful ceramic bowls to showcase the vibrant green color of the soup.