Vegetable marrow soup

We grow vegetable marrows every year, these giant plants are permanent members of our kitchen garden. Thanks to its high organic salt content marrow supports the function of the liver and pancreas, effectively protects against chronic fatigue and relieves symptoms of hyperactivity. It’s strongly recommended those who suffers from gout because marrow’s purines content is very low. Its mineral content (sodium, selenium, manganese, copper and zinc) promotes incorporation of calcium into bones.

The main spice of vegetable marrow is the dill. They form a perfect flavour combination in this soup. Concerning flavouring this soup can be sweet, sour and sweet-sour. I never add sugar and vinegar  to the soup before serving, I always let everyone flavour the soup according to their taste.



  • 800 g (~1 3/4 lb) vegetable marrow, grated
  • 1 onion, finely chopped
  • 2 tsp. freshly chopped dill
  • 2 tbsp. oil
  • 2 heaping tablespoons of flour
  • 1 tsp. sweet ground paprika
  • 2 l (~8 cups) water
  • 2 tsp. salt
  • 3 heaping tablespoons of sour cream

Heat up the oil in a pot, add the chopped onion and the flour. Keep stirring and make a light brown roux.
Remove the pot from the heat and stir in the ground paprika.
Add the grated vegetable marrow, then pour in the water.
Place the pot back on the stove.
Add the salt and the chopped dill.
Bring it to the boil while stirring frequently, then reduce the heat to medium.
Stir the soup occasionally and cook until the marrow gets tender.
Turn off the heat.
Ladle a little soup in a small platter and mix it up with the sour cream.
Slowly pour the sour cream mixture in the soup while stirring continuously.
Serve lukewarm with sugar and vinegar.

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