From my kitchen to your plate.
The Netherlands – A Country of Hearty, Practical Home CookingDutch cuisine has traditionally made excellent use of affordable, locally grown vegetables, especially potatoes, leeks, carrots, onions and cabbage. The Netherlands has a long agricultural history, and simple, nourishing dishes have been part of everyday family cooking for generations. From hearty stamppot to warming vegetable soups, Dutch comfort food is all about making the most of seasonal ingredients and transforming them into satisfying meals.
Aardappel-preisoep – Traditional Dutch Potato Leek SoupAardappel-preisoep literally translates to potato leek soup. This familiar Dutch home-style dish combines potatoes and leeks in a warming, gently flavoured soup. Some versions are blended until completely smooth, while others retain chunks of vegetables for a more rustic consistency. My Via Veggie Vegan interpretation combines both textures and adds plant-based cooking cream, nutritional yeast, crispy vegan bacon and a spoonful of vegan sour cream for an extra comforting finish.
From my kitchen to your plate.
Romania – A Country of Hearty Soups and Culinary TraditionsRomanian cuisine is shaped by regional traditions, seasonal vegetables and influences from the Balkans, Central Europe and the Ottoman world. Soups are an important part of everyday food culture, particularly ciorbă, a family of soups known for their pleasantly tangy flavour. Fresh herbs such as lovage and parsley, root vegetables and homemade vegetable broths give these dishes their distinctive character. Orthodox Christian fasting traditions have also influenced Romanian cooking, inspiring a rich variety of naturally plant-based dishes.
What Is Ciorbă de Praz de Post?Ciorbă de praz de post is a Romanian fasting-style leek soup. The word "praz" means leek, while "de post" indicates a dish prepared according to religious fasting traditions, generally without meat, dairy products or eggs. Traditional versions combine tender leeks, root vegetables, vegetable broth and fresh herbs, often finished with a pleasantly sour note. My Via Veggie Vegan version uses lemon juice, a little plant-based sour cream for creaminess and fresh chives for a colourful finish. The soup is entirely plant-based and inspired by Romania's tradition of simple, nourishing fasting dishes.
From my kitchen to your plate.
Austria – A Country of Culinary TraditionsAustria is a Central European country known for its Alpine landscapes, historic cities and rich culinary heritage. Influenced by neighbouring regions and the former Habsburg monarchy, Austrian cuisine features hearty soups, dumplings, pastries and comforting traditional dishes. Clear broths with various garnishes remain an important part of Austrian food culture.
What Is Frittatensuppe?Frittatensuppe is a traditional Austrian soup made with thin pancakes rolled up, sliced into delicate strips and served in hot, flavourful broth. These pancake strips are called Frittaten, while the closely related southern German speciality is known as Flädlesuppe. Traditionally prepared with eggs, milk and often beef broth, my Via Veggie Vegan version uses chickpea flour pancakes, homemade vegetable broth, colourful vegetables and aromatic lovage, also known as Maggi herb, for a completely plant-based interpretation.
From my kitchen to your plate.
Albania – Mountains, Forests and Mediterranean Traditions
Albania is a country in southeastern Europe, bordered by the Adriatic and Ionian Seas and characterized by dramatic mountains, fertile valleys and diverse regional food traditions. Its cuisine reflects Mediterranean and Balkan influences, with olive oil, vegetables, herbs, legumes and seasonal produce playing important roles. Chestnuts grow in several forested regions, including northern Albania and areas around Lake Ohrid, where they have long been valued as a seasonal food.
What Is Supa me Gështenja?
Supa me gështenja simply means chestnut soup in Albanian. This recipe is a rustic, Albanian-inspired preparation rather than a single standardized national dish. Cooked chestnuts are combined with leeks, potatoes, garlic and vegetable stock to create a naturally creamy texture. A little olive oil adds richness, while nutmeg complements the chestnuts' mild sweetness. For my Via Veggie Vegan version, crispy plant-based bacon replaces the optional traditional meat topping, bringing a smoky, savory contrast to the smooth soup.
From my kitchen to your plate.
Lithuania – A Baltic Country of Forests, Lakes and Culinary Traditions
Lithuania is one of the three Baltic states, situated along the southeastern coast of the Baltic Sea. Its landscapes are characterized by forests, lakes, rivers, wetlands and gently rolling countryside. Agriculture and seasonal ingredients have shaped Lithuanian food culture for centuries. Potatoes, rye, cabbage, beets, mushrooms and root vegetables are important elements of traditional cooking, particularly in hearty dishes designed to provide warmth and nourishment during the colder seasons.
What Is Ropių Sriuba?
Ropių Sriuba literally means turnip soup in Lithuanian. Rather than referring to one strictly standardized national recipe, the name describes a traditional style of vegetable soup built around turnips and other seasonal ingredients. Turnips were cultivated in the Baltic region long before potatoes became a dominant staple. Combined with potatoes, carrots, leek and aromatic herbs, they create a satisfying rustic soup. This Via Veggie Vegan interpretation uses vegetable broth and vegan sour cream for a completely plant-based version of this comforting dish.
From my kitchen to your plate.
Finland – The Land of a Thousand LakesFinland is a Nordic country known for its forests, countless lakes, long winters and strong connection to nature. Its traditional cuisine reflects the country's geography and climate, with potatoes, root vegetables, rye bread, berries, mushrooms and fish playing important roles. Simple, warming soups are particularly popular, and fresh herbs such as dill bring characteristic Nordic flavors to many dishes.
What Is Lohikeitto?Lohikeitto is a traditional Finnish salmon soup made with fresh salmon, potatoes, leek, often carrots, cream and fresh dill. The name comes from the Finnish words "lohi" (salmon) and "keitto" (soup). My vegan interpretation replaces the salmon with homemade carrot lox, marinated in nori, soy sauce, lemon and liquid smoke. Oat cream and unsweetened oat drink create a rich, comforting broth without dairy, while the classic combination of potatoes, vegetables and dill remains.
