A light, nourishing vegetable soup enjoyed throughout the Balkans. It’s simple, comforting, and often served as a first course with crusty bread.
Ingredients:
- 2 carrots, diced
- 1 potato, diced
- 1 zucchini, chopped
- 1 onion, chopped
- 2 tbsp oil or butter
- 1.5 L water or vegetable broth
- Salt and pepper to taste
- Fresh parsley (optional)
Method:
- Heat oil in a pot and sauté onion until translucent.
- Add carrots, potato, and zucchini; stir for 3–4 minutes.
- Pour in water or broth, season, and simmer 25–30 minutes.
- Garnish with parsley and serve warm.
