Recipes

Ingredients

• 1 whole green zucchini
• 2 carrots
• 1 leek
• 1 bunch of scallions
• 1 celeriac root with greens
• 1 bunch of parsley
• 1 liter tomato juice (cooked and strained)
• Water as needed
• Oil
• Salt and pepper to taste
• A pinch of sugar
• Dried basil
• A little sweet ground paprika
• 2 eggs (for homemade noodles)
• Flour as needed (for the noodle dough)

Steps

1. Prep and wash all vegetables: peel the carrots and celeriac, clean the leek, scallions, and zucchini.
2. Finely chop the leek, scallions, carrot, zucchini, and celeriac into smaller pieces.
3. Place a pot on the stove, pour in a little oil, and let it heat up.
4. Add the prepared vegetables and the whole piece of celeriac with greens to the hot oil to release flavor.
5. Sauté the vegetables, stirring occasionally, for about ten minutes until slightly softened and fragrant.
6. Meanwhile, knead the homemade noodle dough: crack 2 eggs into a bowl, add a pinch of salt, and gradually add flour to knead a firm dough.
7. Add salt, pepper, a little sugar, and dried basil to the sautéed vegetables, and stir.
8. Pour in the tomato juice and add water as needed to achieve a soup consistency.
9. Add a little sweet ground paprika and let the soup simmer over medium heat for about 20 to 30 minutes.
10. Grate the kneaded noodle dough directly using a box grater over a bowl or a clean tablecloth.
11. When the soup is almost done cooking, add the grated homemade noodles into the pot.
12. Cook the soup with the noodles for another 5 to 6 minutes, stirring occasionally, until the noodles are cooked and the soup thickens.
13. Remove from heat, sprinkle with chopped parsley to taste, let it cool down slightly, and serve warm.