A few Summers ago, I discovered Ukrainian soup with green beans, carrots, and pigs ears. Intentionally or not, Ukrainian cuisine expert Sergey Pozhar gave his recipe a funny name Green Beans with Ears that caught my attention. It is simple to make, homey, with variety of interesting textures and beautiful colors. I cooked it a few times following the recipe and then started making my own variations with local seasonal vegetables.
Eventually, I omitted thickening my soups with flour and replaced pigs ears with cooked proteins like grilled chicken or smoked ham. Its always a pleasure to reduce time spent in a hot kitchen during the Summer, isn’t it? My soups were made with chicken stock, vegetable broth, or water. The abundance of fresh young vegetables allowed me to combine different ingredients every time — corn kernels, green beans, okra, zucchini, summer squash, sweet peppers, tomatoes, sweet pea and sunflower shoots, scallions and chives, etc. It became my own formula for the a quick, healthy soup with bright colors. The beginning is always the same — to sauté diced onion and grated carrot in melted butter and cream for color. Because beta-carotene in a carrot is fat soluble, this step is important for the final color of the soup and for making the best use of the nutrient. The rest in this recipe is variable — adjust it to your taste and diet!