Spring Spinach Soup
Soups • Russian
Description
Tip — the soup will be heartier if you add pieces of chicken breast to each bowl before serving. Herbs — dill and basil.
Ingredients
- Parsley 1 piece
- Potato 10 oz
- Chicken Broth 50 fl oz
- Carrot 1 piece
- Spinach 5 oz
- Garlic 2 cloves
- Sour Cream 4 tablespoons
- Onion 1 head
- Vegetable Oil 2 tablespoons
- Herbs 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Peel and finely chop the onion. Thoroughly wash the parsley root, peel it, and grate it.
Step 2
In a large saucepan, heat the vegetable oil, add the onion, and sauté for 3 minutes. Add the parsley root and sauté for another 2 minutes. Pour in the hot broth, bring to a boil, and cook for 5 minutes.
Step 3
Wash, peel, and cut the potato into large cubes. Wash, peel, and slice the carrot into not very thin rounds. Add the prepared vegetables to the saucepan with the broth, bring to a boil, and cook for 10 minutes over low heat.
Step 4
Sort the spinach, wash it thoroughly, chop it, add it to the vegetables, and cook covered for another 5 minutes. Peel the garlic and press it through a garlic press. Add it to the soup, season with salt and pepper to taste, bring to a boil, and cook for 2 minutes. Leave it on the hot stove for 10–15 minutes.
Step 5
Wash the herbs, dry them, and finely chop them. Pour the soup into serving bowls, add 1 tablespoon of sour cream and chopped herbs to each, and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!