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zucchini soup


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Rate this recipe 3.4/5 (123 Votes)


  • 3 zucchini
  • * 1 carrot
  • * 1 green bell pepper
  • * 1 red bell pepper
  • * 1/2 celery
  • * A few stalks of celery
  • * 1 small red onion
  • * 500 ml soup
  • 100 grams of 25% cream *
  • * 2 egg yolks
  • * 3 tablespoons oil
  • * Salt, pepper, paprika
  • * parsley


Level of difficulty Average
Cost Average budget


Step 1

Clean and cut the vegetables into small pieces. Calima three tablespoons of oil with peppers onions, carrots and celery. Squash them put off because we will add later. Pour over vegetables 1 5-2 L water. When the vegetables are almost cooked add the zucchini and borsch (boiling point). Season with salt, pepper and paprika.

Continue boiling for 15 minutes and take the bowl from heat. In a bowl mix the egg yolks and add sour cream and 4-5 tablespoons of soup (to dilute cream), mixed well and pour the mixture into the soup. Sprinkle with parsley.

Preparation time: 1 hour
Complexity: low


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