Light Green Soup
4 servings
35 minutes
Light green soup is the embodiment of freshness and tenderness in Russian cuisine. Its roots trace back to the traditions of simple yet nourishing dishes where vegetables play a key role. The broth infuses the ingredients with subtle aromas, while zucchini, spinach, and cilantro give the soup a rich herbal flavor. Served with sour cream, it becomes even softer, and its creamy texture makes each spoonful pleasant and comforting. This soup is an ideal option for those who appreciate lightness and naturalness in food.
1
Dice the onion. Peel the potatoes and slice them thinly. Cut the zucchini into half-moons. Remove the tough stems from the spinach.
- Onion: 2 heads
- Potato: 400 g
- Zucchini: 500 g
- Spinach: 200 g
- Coriander: 1 bunch
2
In a large pot, heat oil over medium heat. Add the onion and sauté until soft, stirring constantly for 5 minutes.
- Olive oil: 3 tablespoons
3
Add potatoes and zucchini, mix. Pour in the broth and bring the soup to a boil. Reduce heat and cook until the potatoes are soft, about 10-15 minutes.
- Potato: 400 g
- Zucchini: 500 g
- Chicken broth: 1 l
4
Chop the cilantro and add it to the soup with spinach, cook for 1 minute.
- Coriander: 1 bunch
- Spinach: 200 g
5
Blend the soup into a puree. Add salt and pepper. Bring to a boil. Serve with sour cream.
- Sour cream: 4 tablespoons