Potato Cream Soup with Caraway
⏳ Time
40 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
Note: Instead of bread, you can serve croutons made from dark bread with the potato soup. Preparing croutons: Cut the crusts off slices of dark bread, dice the crumb into small cubes, drizzle with vegetable oil, and toast in the oven. For your health! Potatoes contain valuable substances such as bioflavonoids. They improve the absorption of vitamin C, have anti-inflammatory effects, possess strong antioxidant properties, maintain the strength and elasticity of blood vessels, and strengthen the immune system. Per 100 g: 54.2 kcal, protein – 2.3 g, fat – 2.6 g, carbohydrates – 5.7 g.
Ingredients
- Salad Potatoes - 4 pieces
- Ground Caraway - ½ teaspoon
- Sour Cream - 3.5 oz
- Whole egg - 1 piece
- Campbell's Beef Broth - 12 fl oz
Step by Step guide
Step 1
Strain the Campbell's Beef Broth into a pot. Set aside the pieces of meat on a plate. Return the cooked vegetables to the broth and add 500 ml of water. (Attention! The packaging of Campbell's Beef Broth recommends adding 750 ml, but our recipe requires less water). Bring the broth to a boil.
Step 2
Wash and peel the potatoes. Cut each potato into four pieces and add them to the boiling broth. Add the caraway seeds. Cook the potatoes for 15 minutes or until they are soft.
Step 3
Remove the pot from the heat. Pour half of the broth into a separate container. Make a puree from the potatoes and the remaining broth, and dilute it with the strained broth. Add the reserved pieces of meat.
Step 4
Mix the sour cream with the egg yolk. Stirring, season the soup with the resulting mixture. Heat the soup, but do not bring it to a boil.
Step 5
Serve the potato soup with dark bread, preferably Borodinsky bread.
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