🍽️Soup

Classic Julienne Vegetable Soup (Sop-e Zhuleyn)

Name: Classic Julienne Vegetable Soup (Sop-e Zhuleyn)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Soup
Ingredients: 500 g carrots, finely julienned; 2 strawberries, finely chopped; 500 g turnips, finely julienned; Cabbage, thinly sliced; 1 celery stalk, finely chopped; 1 onion, finely chopped; 1 head of lettuce, chopped; Green peas; 1 tablespoon butter; Chopped parsley, for garnish; Salt, to taste; Sugar, a small pinch; Water, as needed; Beef stock, as needed

"Elevate your table with this masterclass in patience and precision, featuring a silken medley of slow-simmered vegetables in a refined, aromatic broth."

Prep:25 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

500 g carrots, finely julienned
2 strawberries, finely chopped
500 g turnips, finely julienned
Cabbage, thinly sliced
1 celery stalk, finely chopped
1 onion, finely chopped
1 head of lettuce, chopped
Green peas
1 tablespoon butter
Chopped parsley, for garnish
Salt, to taste
Sugar, a small pinch
Water, as needed
Beef stock, as needed

🌱 Gluten-Free🌱 Low-Calorie🌱 Nut-Free🌱 High-Fiber⚡ Medium

❤️Health92%

😋Taste84%

🥳Joy78%

👨‍🍳Difficulty45/100

📜 The Story

Sop-e Zhuleyn represents the refined fusion of French culinary technique and Persian soup traditions, likely popularized in Iran during the Qajar era when French influence permeated the royal courts. The name itself is a transliteration of the French 'Julienne,' referring to the meticulous knife work required to slice the vegetables into delicate, matchstick-sized ribbons.

🧬 Flavor DNA

🍋Sour

2/10

🧂Salty

5/10

🌶️Spicy

1/10

🍯Sweet

4/10

🍄umami

6/10

☕Bitter

2/10

✨ Sensory Profile

"A visual tapestry of silken vegetable ribbons suspended in a clear, golden broth that yields a deeply comforting, earthy aroma. The texture is exceptionally tender, offering a mellow sweetness from the slow-cooked root vegetables punctuated by the occasional bright, garden-fresh pop of green peas."

Chef's Mastery

💡

The Secret

For the clearest broth, use a very sharp mandoline to achieve perfectly uniform julienne cuts and rinse the turnips in cold water before cooking to temper their peppery bite.

⚠️

Avoid This

Rushing the sauté process; the vegetables must sweat gently in butter to release their sugars without developing any brown color, which would muddy the soup's delicate appearance.

❄️

Storage

Keep refrigerated in an airtight container for up to 4 days; the flavors deepen over time, though the lettuce may soften further upon reheating.

Instructions

Place the carrots, turnips, celery, and onion in a bowl. Season with about 1/2 teaspoon salt and a small pinch of sugar, then gently mix to evenly coat the vegetables.

In a large pot over medium heat, melt the butter. Add the seasoned vegetables and sauté for several minutes, stirring occasionally, until they soften slightly without browning.

Add enough water and beef stock to fully cover the vegetables. Bring to a gentle simmer, then cover and cook for about 1 1/2 hours to allow the flavors to develop.

Stir in the chopped lettuce and green peas. Continue simmering, partially covered, for another hour until all vegetables are tender and the soup is aromatic.

Taste and adjust seasoning if needed. Ladle the soup into warm bowls, garnish with chopped parsley, and serve hot.