Spring Spinach Soup

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

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 - 10.6 oz
Chicken Broth - 50 fl oz
Carrot - 1 piece
Spinach - 7.1 oz
Garlic - 2 cloves
Sour Cream - 4 tablespoons
Onion - 1 head
Vegetable Oil - 2 tablespoons
Herbs - 0.7 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.