Spring soup with spinach
4 servings
25 minutes
Spring spinach soup is a delicate and aromatic dish of Russian cuisine that awakens the freshness of the first warm days. This soup embodies the lightness of young vegetables and the rich flavor of chicken broth. Spinach adds juiciness and brightness, while garlic and herbs provide a piquant touch. Potatoes and carrots make the soup hearty, while sour cream softens its texture, adding a creamy note. It is believed that spring soups with greens have deep roots as they were made by peasants from the first available herbs and vegetables after a long winter. This soup is perfect for a light lunch; it fills you with energy without overloading your stomach. Serve it with crispy bread or rye croutons for new flavor dimensions!
1
Peel and finely chop the onion. Wash the parsley root thoroughly, peel it, and grate it.
- Onion: 1 head
- Parsley root: 1 piece
2
In a large saucepan, heat vegetable oil, add onion, and sauté for 3 minutes. Add parsley root and sauté for another 2 minutes. Pour in hot broth, bring to a boil, and cook for 5 minutes.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Parsley root: 1 piece
- Chicken broth: 1500 ml
3
Wash the potatoes, peel them, and cut into large cubes. Wash the carrots, peel them, and slice into not very thin rounds. Place the prepared vegetables in a saucepan with broth, bring to a boil, and cook for 10 minutes on low heat.
- Potato: 300 g
- Carrot: 1 piece
- Chicken broth: 1500 ml
4
Sort the spinach, wash it thoroughly, chop it, add to the vegetables, and cook covered for another 5 minutes. Peel the garlic and press it. Add to the soup, season with salt and pepper to taste, bring to a boil, and cook for 2 minutes. Leave on the hot stove for 10-15 minutes.
- Spinach: 200 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
5
Wash the greens, dry them, and chop finely. Pour the soup into serving bowls, add 1 tablespoon of sour cream and chopped greens to each, and serve.
- Green: 20 g
- Sour cream: 4 tablespoons