Dice or grate vegetables (except onion) and put into boiling water. Add onion or leek, allspice and bay leaves. Cook until tender. Thicken with butter and flour roux (you can brown it a little bit). Season with dried vegetable seasoning mix, salt and pepper to taste. Boil. Serve with parsley. Season with a bit of vinegar and sugar.
You can process this soup in a blender and serve with croutons.
This meal was prepared by the Czmok and Nowak Families from Piekary Śląskie during the 3rd “Silesian Tastes Festival 2008” in Racibórz.