An enveloping dish perfect for the autumn season that has just begun, a border recipe that tells of culinary mixes
Autumn, time to soups and of soups, the comfort food par excellence of the cold season, able to pamper the stomach and mind after a day away from home. If you want a soup that is easy to prepare and that tales of distant lands, we tell you a name that few of you have probably already heard: zastoch.
The zastoch is a border soup, made from pumpkin, potatoes and beans, of Friulian origins, indeed to be precise, of Venezia Giulia, as it has its roots in the city of Trieste. Its name, in fact, betrays this origin and testifies to the mingling with the nearby Central European cultures.
Are you curious to try it? Preparing it at home is easy, but takes time: arm yourself with some large pots and get the ingredients we suggest in the recipe below; in the gallery, instead some advice on combinations is variants.
The recipe for zastoch
Ingredients
To prepare the zastoch, you will need: 400 g of beans, 400 g of pumpkin, 400 g of potatoes, 3 tablespoons of extra virgin olive oil, 1 onion and salt to taste.
Method
Boil the beans for about an hour and a half in cold salted water, after having soaked them the night before. Then in another pot, boil the water and dip the potatoes to boil them for about 40 minutes. Finally, also boil the pumpkin for about 20 minutes. When the potatoes are ready, peel them and cut them into slices. Also cut the pumpkin. Now switch to the onion: chop it finely and fry it. In the meantime, prepare some vegetable broth (here the recipe, but if you have the one ready, it will be fine). In the saucepan containing the onion, add the other vegetables and salt, then the broth, then cook over medium heat for about 20 minutes. Serve hot.
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