Čorba od Korenovog Povrća

This hearty root vegetable čorba (pronounced chow-ba) is a pillar of Serbian home cooking, prepared throughout autumn and winter when root cellars are full. Enriched with a flour roux and a splash of sour cream, it has the thick, warming body that defines a proper Serbian soup — a meal in itself served with crusty bread.

Serves: 4

Ingredients

• 3 medium carrots (about 250g / 9 oz), peeled and diced
• 2 medium parsnips (about 200g / 7 oz), peeled and diced
• 2 medium celeriac (about 300g / 10 oz), peeled and cubed
• 2 medium waxy potatoes (about 300g / 10 oz), peeled and cubed
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp (30ml) sunflower oil
• 2 tbsp (20g) plain flour
• 1.5 litres (6 cups) vegetable stock
• 1 bay leaf
• 1 tsp sweet paprika
• ½ tsp dried thyme
• Salt and black pepper to taste
• 150ml (⅔ cup) soured cream (kiselo mleko or smetana)
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the oil in a large, heavy pot over medium heat. Sauté the onion for 6–8 minutes until soft and lightly golden. Add the garlic and cook a further 1 minute.
2. Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flour taste and create a roux. Add the paprika and stir for 30 seconds.
3. Pour in a ladleful of stock, whisking to dissolve any lumps, then add the remaining stock. Add the carrot, parsnip, celeriac, potato, bay leaf and thyme. Season generously with salt and pepper.
4. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 30–35 minutes until all the vegetables are completely tender.
5. Remove the bay leaf. Use a potato masher to lightly crush some of the vegetables in the pot to thicken the soup, leaving it chunky.
6. Stir in the soured cream and simmer on low for 5 minutes without boiling. Adjust seasoning. Ladle into bowls and scatter with fresh parsley. Serve with crusty bread.

Cook's Notes: Celeriac (celer krtola in Serbian) is essential here — its earthy, celery-like flavour anchors the soup. For a richer version, fry 150g smoked pork ribs with the onion at the start and remove before serving.