Vegetable Shurpo

Very easy to cook, this soup is light, satisfying and delicate to taste.


6 cups of water

1 medium onion, cut in 4 quarters

1 turnip, cut in quarters

1 celery, cut in 1-inch long pieces

1 tomato, cut in quarters

1 medium or large carrot, cut in 1-inch long chunks

1 medium potato, peeled and cut in quarters

1 small green or red pepper, cut in quarters

Sea salt

2 tbsp of olive oil

2 bay leaves

A handful of dill, cut in 2-inch long pieces


Bring water to a boil in a soup pot. Add all vegetables to the pot all at once including sea salt, olive oil, and bay leaves. Bring to a boil covered, lower the flame and simmer for 15-20 min. At the end add dill to the soup.