How to Make a Tasty Vegetable Soup Every Time 🍠

This is how I cook a delicious, nutritious, Russian-style vegetable soup from ingredients that I already have in my refrigerator... Week after week, the foods that I have on hand change drastically. Yet, the improvisational techniques that I use for this stew recipe ensure consistent results every time! #SoupRecipe #RussianBorsht #Recipe 🍉 NEW BOOK ALERT: 30-Day Green Smoothie Challenge for Busy People is here! https://sergeiboutenko.com/shop/ 🚐 Sergei's home on the internet: http://www.SergeiBoutenko.com 🌱 My wild edibles book: https://amzn.to/2W91Cwo 🎧🎸🎵 I get all my royalty-free music here: https://shutterstock.7eer.net/q91Gb 🚛 Durasein Solid Surface (kitchen remodel sponsor): http://www.durasein.com/us CLICK TIMECODE TO SKIP TO DESIRED PART: 0:01 Intro 1:07 Russian vs. American Cooking Styles 2:37 Sergei Raids Fridge 6:11 How to Cook Quinoa (Part 1) 7:27 Start Chopping Hard Veggies 11:31 Quality Ingredients = Best Results 13:17 The Importance of Presentation 15:40 Save Your Beet Greens! 17:17 Broth Building 101 (5 Basic Flavors) 20:10 How to Cook Quinoa (Part 2) 22:34 5 Basic Flavors Tip 25:14 Blue Kuri Pumpkin 27:17 Start Chopping Soft Veggies 28:04 I Sneak Greens into Everything 29:23 How to Cook Quinoa (Part 3) 31:16 Benefits of Slow Cooking 33:33 Vegan vs. Non-vegan 34:52 Garnish and Serve 🥒 Vegetables I Used: 1. Cauliflower (not used in the end) 2. Blue Kuri squash 3. Cabbage 4. Yam 5. Sweet potato 6. Green onions 7. Jalapeno pepper 8. Tomatillos 9. Potatoes 10. Carrots 11. Swiss chard 12. Onions 13. Mushrooms 14. Beets 🧄 Other Ingredients Used in Recipe: A. Coconut Aminos B. Ground Cumin C. Lime D. Quinoa E. Nutritional Yeast F. Olive oil G. Soup cream 🌶 Sergei’s Russian-style Veggie Soup Instructions: Step 1: Boil water in a large pot with a little salt and pepper. Step 2: Cook 1 cup quinoa in 2 cups of water. Boil water and reduce heat to low. Cook grains for 15-minutes on low and turn off heat. Steam quinoa for additional 15-minutes in pot without heat. Step 3: Chop all hard vegetables and add to boiling water, reduce heat to medium/simmer. Cook for about 20-25 minutes. Step 4: Chop all soft vegetables and add to the soup. Cook for additional 10 minutes. Step 5: Balance five basic flavors in pot (bitter, sweet, sour, salty and spicy). I used ground cumin for bitter. Ripe vegetables/coco aminos for sweet. Lime/tomatillos for sour. Salt, beets and chard greens for salty. Onions, garlic, pepper and jalapeno for spicy. Step 6: Add fully cooked quinoa to soup and stir thoroughly. Step 7: Pour soup in favorite bowl and top with olive oil, nutritional yeast and sour cream. Step 8: Garnish with green onions and jalapeno peppers. Don’t forget to improvise! 🎥 MORE VIDEOS ON YOUTUBE: How to Make a Tasty Salad: https://youtu.be/cvAqC_HgVT4 Sergei's DIY Kitchen Remodel: https://youtu.be/cPR1M_FIv30 Cucumber Thai Salad: https://youtu.be/yhKNzuIZrVo Garden Foraging: https://youtu.be/x1QVeL_rLws More Wild Edibles with Sergei: https://youtu.be/EM81V9sgdos Dandelion Root Coffee: https://youtu.be/oXBxZM0la5A Backyard Foraging: https://youtu.be/809Tf7RK95M Wild Flower Ice Recipe: https://youtu.be/-affIJIzzb4 Common Weeds and Wild Edibles of the World: https://youtu.be/NSxjozvB43Q Mushroom Hunting For Chanterelles, Lion's Mane & More: https://youtu.be/qlRcAdOm4lQ Morel Mushrooms: https://youtu.be/zOIQgZbuC_c Don't Eat Something if You Don't Know What it is: https://youtu.be/OIaOhjIDD-8 More Foraging: https://youtu.be/3patCDVUooc 📚RECOMMENDED READING: Nature's Garden by Sam Thayer: https://amzn.to/2VDbDTb Forager's Harvest by Sam Thayer: https://amzn.to/2YtHbrB Incredible Wild Edibles by Sam Thayer: https://amzn.to/2YuR6Ny Edible Wild Plants: Wild Foods From Dirt To Plate by: John Kallas: https://amzn.to/2YuScZG Discovering Wild Plants by Janice Schofield: https://amzn.to/2Q5ZRLh