Country soup with polenta and spinach
6 servings
40 minutes
Village soup with polenta and spinach is a cozy dish inspired by Russian cuisine, combining the tenderness of creamy polenta with the lightness of young spinach. Polenta adds richness to the soup with its soft texture, while garlic and butter reveal its deep flavor. This soup embodies the spirit of home warmth—it evokes leisurely family evenings when cooking becomes a special ritual. Spinach adds fresh, herbal notes, and chicken broth makes the dish nourishing and warming. It can be served as a standalone dish or complemented with rye bread and soft cheese. This soup is perfect for cold days when you want to wrap up in a blanket and enjoy something truly cozy.
1
Bring the broth to a boil and cover it to keep it warm. In a large heavy-bottomed pot, mix the polenta with flour, pour in a cup of hot broth, stir, place the pot over a strong heat, and whisk the contents until smooth and homogeneous.
- Polenta: 160 g
- Wheat flour: 3 tablespoons
- Chicken broth: 2 l
2
Mix in the butter, add crushed garlic cloves to the pot, and carefully salt. Gradually pour in the remaining broth while stirring, and cook the soup over medium heat for twenty-five minutes until creamy thick and almost ready polenta.
- Butter: 40 g
- Garlic: 2 cloves
- Chicken broth: 2 l
- Coarse sea salt: to taste
3
Add a handful of spinach leaves to the soup, let them cook for five to seven minutes. Remove from heat, season the soup with salt and pepper, and serve immediately.
- Baby spinach: 240 g
- Coarse sea salt: to taste