Soup with zucchini and potatoes

Delicious soup with zucchini and potatoes is very easy to cook at home, even a novice cook can handle it. It turns out to be hearty and aromatic. When serving, you can put a spoonful of sour cream in it, if you like.

Ingredients:

Smoked pork ribs - 200 g

Potatoes - 3 pcs.

Onions - 50 g

Carrots - 50 g

Zucchini - 200 g

Celery - 2 stalks

Tomato - 1 pc.

Bulgarian pepper - 100 g

Salt to taste

Ch.m. pepper - taste

Parsley - a few twigs

Garlic - 1 clove

Water - 1.5 l

How to cook:

Prepare all the food you need from the soup list. The recipe indicates the amount for a 2 liter saucepan.

Peel potatoes, onions, carrots and garlic. Wash them under running water along with the rest of the vegetables and herbs.

I take multi-colored pepper, for the colorfulness of the finished dish.

Cut the potatoes and carrots into small cubes. Dip vegetables in boiling water. Cook for 5-7 minutes.

Then add smoked pork ribs, cut into bone. Collect the foam gently on the surface of the broth. Cook for 20 minutes, no less, so that the meat separates well from the bones in the finished soup, and also gives off its aroma as much as possible.

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Peel the bell pepper from the stalk and seeds, cut into small cubes. Thinly slice the celery stalks across. Add everything to the soup. Boil for 5-7 minutes.

Trim the tail off the courgette. Cut the vegetable into the same small cubes as the tomato. Cut the garlic crosswise so that it only gives off its flavor. Transfer everything to a saucepan, cook for another 10 minutes.

Add water to the top of the pot. Once the broth has boiled, skim off the foam from the top of the soup. Season with salt and pepper to taste, add chopped fresh herbs. Stir and turn off the stove. Cover the saucepan with a lid and leave it there for 10-15 minutes, so that the soup is slightly infused and all the flavors are mixed.