At the time of poverty people were quite inventive in creating simple recipes from available and cheap ingredients. This recipe that is more than 60 years old is a part of a cookbook from one middle-class Zagreb family, and now you can also enjoy the simplicity of its preparation.
1 onion (60 g)
1 pepper (130 g)
1 bunch of vegetables for soup (carrot, parsley leaf and root, celery root)
1 tomato (130 g)
4 tablespoons oil
1 flat tablespoon salt
2 tablespoons chopped parsley
Clean and grate onion, pepper, larger carrot and half of celery root. Clean the tomato from the seeds and cut it in small cubes. Cut the remaining vegetables in cubes or rings.
Briefly bake the onion on heated oil. Then add grated pepper, carrot and tomato. Stew for about 10 minutes, occasionally adding water. Then add the cut vegetables and stew briefly, adding some water. Then add a 1L water and bring to a boil. Add salt and mix.
Continue to cook on slow fire for about an hour in a semi-covered pan. You can add soup pasta, batter-dumplings or 2 tablespoons of grits.
Serve the soup sprinkled with freshly chopped parsley.