Recipes with parsley root

25 recipes that use parsley root, with photos, step-by-step instructions and cook times. The quickest, Ciorbă de hribi, takes 45 minutes. It is most often cooked with carrot, onion and celeriac.

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Begova čorba

Fit for an Ottoman bey, this velvety soup is the opening course of special dinners in Sarajevo and across Bosnia and Herzegovina, ladled out at weddings, Bajram tables and in the old aščinice, the canteens of the Baščaršija bazaar. Chicken simmers with carrot, celeriac and parsley root, and small okra pods go in to give a gentle, silky body; at the end, egg yolks and sour cream turn it creamy and pale gold, with a sharp lift from lemon. A common mistake is pouring the yolks straight into boiling soup, where they scramble: warm them with a little broth first. Chef's tip: dried okra, if you can find it in a Turkish shop, is traditional and less slimy; soak it in water with a splash of vinegar.

90 minBalkan Soups

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Jókai bableves

Mór Jókai, the nineteenth-century novelist, is said to have ordered this bean soup so often in his favourite Balatonfüred restaurant that it was named after him, and it is now a fixture of Budapest lunch menus and workers' canteens. This is a pork soup through and through: a smoked pork knuckle simmers with dried beans and roots until the meat falls apart, and slices of smoked pork sausage go in at the end. A paprika roux gives colour, a swirl of sour cream and a dash of vinegar add tang, and tiny pinched csipetke noodles make it a full meal with a slice of bread. Soak the beans overnight first. A common mistake is salting early; the smoked knuckle is salty, so taste only at the end. Chef's tip: simmer the knuckle for 30 minutes on its own first and taste the water; if it is very salty, throw it away and start again with fresh water.

150 min

Hungarian Soups

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Vadas

The word vadas means in the manner of game, and the dish once was a way of treating venison; in Budapest it is now made with beef and is one of the great canteen and Sunday dishes. A joint of beef is browned and braised with carrots, parsley root and celeriac, then the vegetables are blended into a velvety orange sauce, sharpened with mustard, a little caramelised sugar, vinegar and lemon, and enriched with cream. Thick slices of beef sit in the sauce next to fluffy bread dumplings (zsemlegombóc) and a spoon of cranberry sauce. Some cooks marinate the beef in red wine; this version uses stock and vinegar, so it is alcohol-free. Where most people go wrong is serving the meat before it is truly tender; it should yield to a fork. Chef's tip: if you marinate the beef in the vinegar and spices overnight, always do it in the fridge, covered.

150 min

Hungarian Meat

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Ciorbă de hribi

Late summer in the beech and spruce forests of Maramureș sends whole families out with baskets, and the first pot of the season is usually this sour porcini soup. Fresh hribi give it a meaty bite, a handful of dried ones deepen the broth, and a spoon of vinegar plus sour cream turns it into a proper ciorbă: tangy, creamy and smelling of the woods. It is eaten as a first course with a slice of rye bread and a fresh hot pepper on the side, often during the Orthodox fasting weeks in its cream-free form. The usual slip is stirring cold sour cream straight into the pot, where it splits into white flecks; warm it with a ladle of broth first. Chef's tip: keep the soaking water from the dried porcini and pour it in slowly, leaving the last spoonful and its grit behind in the bowl.

45 min

Romanian Soups

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Ciorbă rădăuțeană

Rădăuți, a small town in Bukovina, gave its name to this soup in the 1970s, when a local restaurant cook began treating chicken the way Romanians treat tripe: a clear broth, soured with vinegar and thickened at the end with egg yolks, sour cream and plenty of garlic. The result is pale gold, velvety and tangy, with tender shreds of chicken; many prefer it to the tripe original, and it is a firm favourite at Suceava wedding lunches and the morning after. Serve it with a fresh hot pepper, extra garlic paste and warm bread. The mistake almost everyone makes once is letting the soup boil after the yolks go in, so they scramble; temper them, then keep the pot hot but below a simmer. Chef's tip: add the vinegar a spoon at a time at the very end; it should taste clearly sour but never vinegary.

90 min

Romanian Soups

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Ciorbă de pui cu tarhon

Tarragon grows in almost every garden in Transylvania, from Saxon villages near Sibiu to the Hungarian towns of Harghita, and it is what makes this chicken soup taste of the region. Pieces of chicken simmer with root vegetables and potato, the pot is soured with a splash of vinegar, and at the end sour cream and a big handful of chopped tarragon go in, giving a pale, creamy broth with a gentle aniseed lift. Unlike the egg-thickened soups of Moldavia, this one stays light and brothy. It is eaten as the first course of a Sunday lunch, with fresh bread and a hot pepper. A common mistake is adding the tarragon too early; long cooking turns it bitter and grey, so stir it in just before serving. Chef's tip: a spoon of tarragon pickled in vinegar, as Transylvanian cooks keep it, does the souring and flavouring in one.

75 min

Romanian Soups

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Ciorbă de pește lipovenească

The Lipovans, Russian Old Believers who settled the Danube Delta villages of Jurilovca, Periprava and Mila 23 three centuries ago, cook their fish soup in a cauldron over a fire by the water. A broth is first made from the fish frames and tails with onion and pepper, strained, then the vegetables and thick pieces of several fish go in, usually carp, pike, zander and catfish, so each brings its own texture. The fish is lifted onto a platter and eaten with garlic sauce and mămăligă, while the clear, peppery, tomato-sharp broth is drunk from bowls. Where most cooks go wrong is stirring once the fish is in: it breaks into flakes. Shake the pot instead. Chef's tip: a splash of the cold sauerkraut juice or borș at the end, instead of lemon, gives the sourness Delta cooks prefer.

75 min

Romanian Soups

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Zeamă

In the Republic of Moldova, zeamă is the soup of weddings, christenings and Sunday lunches, and a pot of it is said to cure everything from a cold to a hangover. A homegrown chicken gives a golden broth, thin homemade egg noodles go in, and it is soured with borș, the fermented wheat-bran liquid sold in bottles at every market from Chișinău to Bălți, then scented with a big bunch of lovage. The taste is clean, bright and tangy, with the green, celery-like note of lovage on top. It is eaten piping hot, often with a raw onion or a hot pepper on the side. A common mistake is cooking the noodles in the broth for too long, which clouds it; boil them only until just tender. Chef's tip: if you cannot find borș, use the juice of 1 lemon instead, adding it at the end and tasting as you go.

90 min

Romanian Soups

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Ričet

Ričet simmers in Slovenian school canteens, army kitchens and Julian Alps mountain huts alike: pearl barley and beans cooked down with carrot, celeriac and parsley root until the broth is thick and almost porridge-like. Most cooks in Ljubljana and Carniola make it with a smoked pork knuckle or ribs; this meat-free ričet gets its smoky backbone from smoked paprika and tomato purée fried in oil, and it is vegan. Soak the beans in cold water for 8–12 hours before you start. Serve in deep bowls with rye bread and a little horseradish or a splash of vinegar at the table. Salting at the start is the usual slip, as the beans stay stubbornly firm while the barley turns to mush, so season only once the beans are creamy. Chef's tip: ričet is even better the next day; it thickens overnight, so loosen it with hot water as you reheat.

120 minBalkan Soups

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Christmas mushroom soup

In many Polish homes the Christmas Eve supper opens with either beetroot barszcz or this soup, and families argue about which is better. Dried porcini picked and threaded on strings in September are soaked and simmered with root vegetables into a clear, deep-brown broth with a smoky, almost meaty depth, then served with thin noodles or łazanki. It is fully meat-free, as Wigilia tradition requires, and kept dairy-free here. A common mistake is pouring the soaking water in with its grit; let it settle and leave the last spoonfuls behind. Chef's tip: soak the mushrooms overnight in cold water and cook them in that water for the most flavour.

90 min

Polish Soups

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Czernina

Few soups divide a Polish table like czernina, the dark, glossy duck broth of Greater Poland and Kashubia, tinted chocolate-brown with duck blood and sharpened with vinegar, then sweetened with dried plums, pears and apples. Farm families made it when a duck was killed in autumn, and in old Polish custom a suitor served czernina knew his proposal had been turned down. The taste is rich, sweet-sour and deeply savoury, with fine egg noodles to soak it up. Safety matters here: buy fresh duck blood from a butcher, already mixed with vinegar so it does not clot, keep it at fridge temperature and use it within a day. Undercooked blood is not for pregnant women, young children or anyone with a weakened immune system. People often let the soup boil hard after the blood goes in, and it turns grainy. Chef's tip: temper the blood with hot broth before stirring it into the pot, then heat gently to a steady simmer.

150 min

Polish Soups

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Flaki po warszawsku

Warsaw's old milk bars and wedding receptions share one great soup: flaki, a peppery tripe broth scented with marjoram, nutmeg and ginger, served piping hot, traditionally late at night to revive tired guests. The Warsaw version adds tender beef meatballs (pulpety) and plenty of julienned root vegetables, so it is heartier than the plain flaki of other regions. Tripe has a soft, slightly chewy bite and soaks up the warm spices. Buy cleaned, blanched beef tripe from a butcher. A mistake that ruins many pots is skipping the first blanching: without it the soup smells strongly and never tastes clean. Make it a day ahead if you can; it improves overnight. Chef's tip: add the marjoram twice, a spoon during cooking and a generous pinch rubbed between your palms just before serving, which is what gives Warsaw flaki its signature smell.

240 min

Polish Soups

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Ryba po grecku

Ryba po grecku, 'Greek-style fish', has no Greek roots at all; it is a Polish invention from the communist years, when cheap frozen cod and pollock met carrot, parsley root and tomato purée to make a festive dish out of very little. Today it sits on almost every Christmas Eve table and at name-day buffets, served cold. Pieces of fried white fish disappear under a thick, orange layer of soft vegetables stewed in tomato with allspice and bay, sweet and tangy at once. It needs a night in the fridge for the vegetable sauce to soak into the fish. The usual slip is grating the vegetables too fine, which turns them to mush; use the coarse side of the grater or cut thin matchsticks. Chef's tip: let the fish and the vegetables cool before layering, then chill; it tastes better on day two and keeps for three days.

60 min

Polish Fish

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Easter pâté

A thick slice of homemade pasztet belongs on the Easter breakfast table after the blessing of the food basket, next to ham, eggs, ćwikła and white sausage. This baked loaf combines pork shoulder, chicken thighs and pork liver, simmered with root vegetables and allspice, minced twice and baked until firm, so it slices cleanly yet stays moist and spreadable. Marjoram and nutmeg give it the classic Polish flavour; serve it cold with horseradish, beetroot relish and pickles. Overbaking dries it out, but underbaking is the bigger risk with poultry and liver, so always check the centre with a thermometer. Bake it two days ahead: it needs to chill overnight to set, and it keeps for five days in the fridge. Chef's tip: save the cooking stock and add it a ladle at a time as you mix; the mixture should be as soft as thick porridge, which keeps the finished loaf juicy.

180 min

Polish Meat

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Bramboračka

Ask anyone from Bohemia what their grandmother cooked on a cold Saturday and bramboračka comes up first: a thick, earthy potato soup that smells of dried porcini, caraway and marjoram. It is a fixture of pub lunch menus and mountain chalets, ladled out with a slice of dark rye bread. Floury potatoes break down at the edges and thicken the broth, while carrot, parsley root and celeriac add sweetness under the woodland flavour of the mushrooms. This version is fully plant-based, with the roux made in oil. A common mistake is adding the marjoram and garlic at the start, where long boiling dulls them; they go in at the very end, off the heat. Chef's tip: rub the dried marjoram between your palms over the pot to wake up its oils before it drops in.

50 min

Czech Soups

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Rajská omáčka

Every Czech school canteen has served rajská at some point, and many adults still crave this glossy, sweet and tangy tomato sauce poured over slices of tender boiled beef with bread dumplings. Bohemian cooks make it from the broth of the beef itself, thickened with a light roux and perfumed with clove, allspice, bay and a hint of cinnamon, so it tastes warmly spiced rather than like a pasta sauce. The usual slip is under-seasoning the sweet-sour balance: keep tasting and adjust sugar and vinegar until it is clearly both. Simmer the beef until a fork slides in easily. Pasta or rice work too if you are not making dumplings. Chef's tip: strain the sauce through a sieve at the end for the velvety restaurant texture.

120 min

Czech Meat

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Újházi tyúkhúsleves

Ede Újházi, a much-loved actor of the Budapest National Theatre at the turn of the last century, was so fussy about his Sunday hen soup that a city restaurant named its version after him, and the name stuck. Today Újházi soup is the standard first course at Hungarian weddings and Sunday lunches: a clear, golden broth simmered for hours from a boiling hen, full of carrot, parsley root and celeriac, with mushrooms, green peas and a tangle of thin vermicelli added at the end. The meat is pulled off the bone and served in the bowl, or eaten separately with the vegetables and a little horseradish. The usual slip is letting the pot boil hard, which clouds the broth; it should only tremble. Chef's tip: cook the vermicelli separately and put it straight into the bowls, so the broth stays clear and the noodles don't swell overnight.

180 min

Hungarian Soups

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Tafelspitz

Tafelspitz is Vienna's grand Sunday lunch, the dish the old Beisl taverns and the city's famous beef restaurants built their names on. A whole piece of beef top rump is barely simmered with root vegetables for hours, then served in three acts: first the clear golden broth, then the sliced beef with crisp roast potatoes, sharp Apfelkren (grated apple and horseradish) and a cool chive sauce. Keep any leftover broth for Grießnockerlsuppe or Frittatensuppe. Chef's tip: never let the pot bubble; a slow tremble keeps the meat juicy and the broth clear.

210 min

Austrian Meat

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Berliner Kartoffelsuppe

This is the soup of Berlin's cheap lunch counters and winter kitchens: potatoes and the 'Suppengrün' bundle of carrot, celeriac, leek and parsley root, simmered thick and seasoned with plenty of marjoram. In Berlin it usually comes with a sliced Wiener sausage floating on top; this vegetarian version is finished instead with crisp fried onions and croutons, which give the same savoury contrast. A common mistake is using waxy potatoes, which never thicken the soup; you want floury ones that collapse. Chef's tip: rub the dried marjoram between your palms as it goes in, which wakes up its sweet, piney scent.

50 min

German Soups

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Shchi

Shchi is the oldest soup in Russian cooking, the one the proverb pairs with porridge: 'shchi da kasha, pishcha nasha' (shchi and kasha, that's our food). In villages from Vologda to Ryazan it was left to mellow in the warmth of the big masonry stove, and in summer and early autumn it is made with fresh young cabbage rather than the sour winter version. Unlike Ukrainian kapusniak there is no sauerkraut or millet here: just sweet cabbage, root vegetables, tomato, bay and dill, with a cold spoon of smetana stirred into each bowl. Chef's tip: shchi tastes better the next day, so make it a day ahead and reheat gently.

55 min

Russian Soups

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Krupnik

Krupnik is a thrifty, warming soup from every Polish grandmother's kitchen, from the villages of Podlasie to city milk bars, and it is the soup people make when someone in the house has a cold. Pearl barley (kasza jęczmienna), carrot, celeriac, parsley root and potato simmer in a broth of smoked pork ribs, which gives it a gentle smoky depth; this version contains pork. Dried mushrooms add an earthy note. Chef's tip: rinse the barley well and add it early; it releases starch that gives krupnik its slightly creamy body.

95 min

Polish Soups

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Svíčková na smetaně

Svíčková is the dish Czech families make for weddings, name days and big Sunday lunches, and in Prague pubs it appears on the menu as the proud centre of the week. Beef is marinated for a day or two with root vegetables and spices, slow-roasted, and the vegetables are then blended into a smooth, sweet-sour cream sauce. It is always served the same way: sliced beef, a pool of sauce, bread dumplings, a spoonful of cranberry sauce, a twist of whipped cream and a slice of lemon. Many cooks under-season the sauce; it should taste clearly of vinegar, sugar and allspice, not just cream. The optional smoked bacon that flavours the vegetables is pork; leave it out and the sauce is still rich. Chef's tip: blend the sauce until completely velvety, then push it through a sieve; that silky finish is what makes svíčková special.

220 min

Czech Meat

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Zupa ogórkowa

Zupa ogórkowa is the soup Polish families make when the crock of brine-fermented cucumbers from summer starts to run low in late autumn: grated sour pickles and their cloudy brine simmered with potatoes, carrot and root vegetables, then softened with soured cream and a fistful of dill. It is a staple of canteen lunches and Sunday-in-the-country cooking, from Mazovia to Silesia, and it tastes tangy, garlicky and comforting all at once. Traditionally it is made on meat stock; here a good vegetable stock does the job. Use real ogórki kiszone (fermented in salt water), not sweet vinegar gherkins. Chef's tip: stir the cucumbers in only after the potatoes are soft; acid stops potatoes from softening, so if they go in together the potatoes stay hard.

45 min

Polish Soups

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Barszcz czerwony (Christmas Eve beetroot broth)

Barszcz czerwony wigilijny is the clear, ruby-coloured beetroot broth that opens the Christmas Eve supper in most Polish homes, from Warsaw to Wrocław. It is not the thick vegetable soup of Ukraine but a sipping broth, sweet, sour and earthy, sharpened with beetroot kvass or lemon and deepened with dried forest mushrooms; on 24 December it is served with tiny mushroom dumplings called uszka, and through winter people drink it from mugs alongside a croquette. It is fully plant-based, as the Wigilia table traditionally is. Chef's tip: once the beetroot is in, never let the soup boil hard; a bare simmer keeps the colour bright, and boiling turns it a dull brown.

90 min

Polish Soups

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Ciorbă de legume

Ciorbă is the sour soup that opens a Romanian lunch, from canteens in Cluj to Sunday tables in Moldavia, and the vegetable version is cooked all through the fasting weeks before Easter and Christmas. Root vegetables, beans and peppers simmer in a light broth that is soured at the end with borș, the fermented wheat-bran liquid sold in bottles at Romanian shops, or with lemon juice. Fresh lovage (leuștean) gives its unmistakable celery-like perfume. It is eaten piping hot with bread and a fresh green chilli on the side. Chef's tip: add the borș only at the end and let it come back just to a simmer; boiling it hard dulls the sour tang.

60 min

Romanian Soups

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Goes well with parsley root