Vegetable soup with spinach
8 servings
40 minutes
Spinach vegetable soup is a harmonious blend of rich meat broth, fresh vegetables, and tender spinach leaves. This recipe originates from Russian cuisine, where vegetable soups have long been part of the daily diet due to their nutritional value and ease of preparation. The rich flavor is achieved through a combination of cabbage, potatoes, roots, and aromatic spices, while spinach adds freshness and lightness to the dish. This soup not only warms on cool days but also fills with energy while remaining easy to digest. It is served as a standalone dish, sometimes complemented with sour cream or fresh herbs. An ideal option for lovers of traditional Russian cuisine and those who appreciate healthy, vitamin-rich meals.
1
Cook meat broth.
- Meat: 500 g
2
Wash the cabbage and cut it into small squares. Slice the roots and onion, place them in a soup pot, and lightly sauté in oil or fat taken from the broth.
- White cabbage: 200 g
- Onion: 100 g
- Parsley root: 50 g
- Celeriac: 50 g
- Vegetable oil: 2 tablespoons
3
Remove the pot from the heat, add the prepared cabbage, pour in the strained broth, and place it back on the heat to bring to a boil. Then, add the diced potatoes and cook for 30 minutes. 5-10 minutes before the end of cooking, add the chopped spinach or lettuce leaves, tomatoes, pepper, bay leaf, and salt.
- Potato: 500 g
- Spinach: 100 g
- Tomatoes: 200 g
