I guess this soup was a bit unusual for me as it doesn't contain onion, and I'm somehow famous for using onion in (almost) any savory dish! I think it gives a special flavor to everything. :) But I have to say this one surprised me in a very pleasant way!
Originally, the recipe asks for milk as one of the main ingredients, but I've tried it both with and without milk so far, and I can guarantee it makes no difference in taste, just a slight change in color. This milk-free version is especially suitable for vegan and dairy-free diet, as well as for Orthodox fasting days.
So, this is what you'll need:
- Put peas, carrots and potatoes into a pot and add 1200 ml of water. Add some salt and bring it to a boiling over high heat, then reduce to low and cook covered.
- When vegetables are half done, add corn and peppers and continue cooking until all ingredients are soft and tender.
- Combine cornmeal and milk to get a smooth mixture. You can use same quantity of water instead of milk.
Pour this mixture into the pot and stir. Continue cooking for a few more minutes, until you get the desired thickness. Add some more salt, if necessary, parsley and some pepper to taste, and remove from fire.
Serve warm, as an appetizer, or as a light main dish with some bread and fresh salad.
- Note that carrots, potatoes and peppers should be cut in peas-sized pieces (approximately).
- As for the peppers, you can use bell or wax peppers, fresh or pickled. Red ones are preferred for a more vibrant soup, but other colors are also ok.
Enjoy and bon appétit!