Latvian Frikadelle Soup (Frikadeļu Zupa)

• Prep | 30 m

• Cook | 45 m

• Ready in | 1 hr 15 m

• Makes | approx 120 fl oz

Ingredients

• 2 tbsp olive oil

• 1 white onion, diced

• 3 white potatoes, chopped

• 2-3 medium carrots, sliced

• 3 large celery ribs, finely chopped

• 1 parsnip, diced

• 1 turnip, diced

• 2 leeks, finely chopped

• 14 cups vegan "no beef" broth*

• 1-2 tbsp dried dill

• 2 tsp oregano

• salt + pepper to taste

• toppings: sour cream, fresh dill or parsley (optional)

Frikadelles:

• 2 tbsp ground flax + 5 tbsp water

• 1 lb vegan ground "beef"

• 1/4 cup gluten-free bread crumbs

• 1 tbsp vegan sour cream (Kite Hill Recommended)

• 1 onion, finely chopped

• 1/2 tsp oregano

• 1/2 tsp dried dill

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• salt + pepper to taste

Directions

1. In a large bowl, add ground flax and water. Let sit for 10 minutes. Add the remaining ingredients for the frikadelles and mix until well combined.

2. Form the frikadelles into 1-inch balls and pan-fry on a nonstick pan with olive oil until browned on all sides. They will continue to cook in the soup. Set aside to cool.

3. In a stockpot, sauté white onion in 2 tbsp olive oil for a few minutes. Add the potatoes, carrots, celery, parsnips, turnips, and leeks and cook over medium heat for 5-10 minutes, until leeks are tender.

4. Add vegan broth and bring to a boil. Reduce heat to simmer and add the frikadelles. Cover and simmer for 30 minutes. Serve hot and top with vegan sour cream and optional chopped herbs.

Notes

*If you can't find vegan "no beef" broth or bouillon, use vegetable broth and add in 1/2 cup soy sauce or gluten-free alternative.