Vegetarian Traditional Tripe Soup
Discover a delightful twist on a classic with this Vegetarian Traditional Tripe Soup, a hearty and comforting dish that swaps traditional tripe for tender oyster mushrooms to create a meat-free alternative brimming with flavor. Perfectly seasoned with paprika, garlic, and bay leaves, this soup is a celebration of vibrant vegetables like carrots, parsnip, and celery, simmered in rich vegetable broth. A touch of apple cider vinegar and creamy vegetarian sour cream adds tang and richness, while fresh parsley provides a gorgeous finish. Whether you're looking for a warming starter or a satisfying main course, this vegetarian soup pairs beautifully with crusty bread. Ready in just over an hour, it’s a wholesome, nutrient-packed recipe ideal for plant-based diets or anyone craving a healthier spin on a traditional favorite.
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Recipe Information
Ingredients
- 300 grams oyster mushrooms
- 2 medium carrots
- 1 medium parsnip
- 2 celery stalks
- 1 medium yellow onion
- 4 garlic cloves
- 1.5 liters vegetable broth
- 1 teaspoon paprika
- 1 teaspoon sweet paprika
- 2 bay leaves
- 2 tablespoons apple cider vinegar
- 200 grams sour cream (vegetarian)
- 2 tablespoons butter (or olive oil for vegan alternative)
- 3 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon flour (optional, for thickening)
Instructions
Clean the oyster mushrooms, trim off any tough ends, and slice them into thin strips to resemble tripe.
Peel and finely dice the carrots, parsnip, celery, and onion. Mince the garlic.
In a large pot, melt the butter (or heat olive oil) over medium heat. Add the onions and garlic, and sauté until softened, about 4 minutes.
Add the diced carrots, parsnip, and celery to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the sliced oyster mushrooms, paprika, sweet paprika, and bay leaves. Cook for 5 minutes, allowing the flavors to combine.
Pour in the vegetable broth and bring the soup to a gentle boil. Reduce the heat to low and simmer for 30 minutes.
If you prefer a thicker soup, mix the flour with a small amount of water to form a smooth paste. Stir it into the soup and simmer for an additional 5 minutes.
Stir in the apple cider vinegar, salt, and pepper. Simmer for another 2 minutes.
Remove the pot from heat and whisk in the vegetarian sour cream until fully incorporated.
Taste the soup and adjust seasoning if necessary. Remove the bay leaves.
Garnish each serving with freshly chopped parsley and an optional dollop of additional sour cream.
Serve warm with crusty bread or your favorite side dish.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 6215 mg | 270% | |
| Total Carbohydrate | 179.3 g | 65% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 54.1 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 632 mg | 49% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 5776 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
