Latvian Spinach Soup Recipes

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LATVIAN SPINACH SOUP



Latvian Spinach Soup image

Provided by Ann Barry

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 servings

Number Of Ingredients 9

1 pound smoked pork ribs
7 cups water
1 tablespoon rice
2 medium potatoes, peeled and cut into 9 pieces each
1 pound spinach
2 or 3 tablespoons lemon juice
Salt to taste
6 teaspoons sour cream
3 hard-cooked eggs, halved lengthwise

Steps:

  • Boil the smoked ribs in 7 cups of water, covered, for an hour to an hour and a half.
  • Meanwhile, wash the spinach, and chop finely.
  • After the meat has cooked, add the rice and potatoes to the pot.
  • After approximately 15 minutes (when the potatoes are cooked), remove the meat. When cool enough to handle, strip the meat from the bones and reserve.
  • Add the spinach to the pot, along with the lemon juice and salt to taste.
  • Place a serving of meat in individual bowls, add the soup and then half a hard-cooked egg and a teaspoon of sour cream.
  • The diner chops the egg and mixes the cream into the soup.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 7 grams, Sodium 1236 milligrams, Sugar 1 gram, TransFat 0 grams

LATVIAN PIRAGI



Latvian Piragi image

This is a great traditional recipe that I have loved my whole life. My grandma and mom have made this with their own twist!

Provided by Nick Gibietis

Categories     Roll and Bun Recipes

Time 2h55m

Yield 36

Number Of Ingredients 12

5 cups all-purpose flour, divided
2 (.25 ounce) packages active dry yeast
½ cup white sugar
1 ½ teaspoons salt
½ cup butter, softened
1 ½ cups warm water (110 degrees F/45 degrees C)
2 large eggs, at room temperature
1 pound bacon, chopped
2 medium onions, diced
salt and ground black pepper to taste
cooking spray
4 large eggs, beaten

Steps:

  • Combine 2 cups flour, sugar, salt, and yeast for dough in a large mixing bowl; stir until well combined. Cut in butter with a fork until mixture resembles coarse cornmeal. Add warm water and beat on medium speed for 2 minutes.
  • Add eggs and 1 cup flour; mix until combined and thick. Stir in remaining 2 cups of flour, 1/2 cup at a time, until the dough comes together.
  • Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp towel and let rest for 20 minutes. Punch dough down, cover, and let rise until double in size, 1 to 1 1/2 hours.
  • While the dough is rising, cook bacon for filling in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, 7 to 10 minutes. Remove bacon to a paper towel-lined plate. Drain and discard all but 1 tablespoon grease from the pan.
  • Add onion to the bacon grease and sauté over medium heat until softened, about 5 minutes. Remove from the heat. Combine onion and bacon in a bowl, season with salt and pepper, and set aside until dough has risen.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray two large baking pans with cooking spray. Place beaten eggs in a bowl.
  • Divide dough into 3 pieces, then divide each piece into about 12 balls. Roll each ball to pizza dough-thickness. Use a small spoon to scoop some onion-bacon mixture into the center. Brush egg wash on the dough around the filling, then fold the edges/corners up and over the filling. Place piragi in the prepared baking pans with the seams facing down, and brush the tops with egg wash.
  • Place one pan in the preheated oven and bake for 5 minutes. Remove from the oven and brush the tops with more egg wash. Return to the oven and bake until golden brown, about 20 more minutes.
  • Repeat to bake remaining piragi.

Nutrition Facts : Calories 169.8 calories, Carbohydrate 16.9 g, Cholesterol 46.4 mg, Fat 9.3 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 3.8 g, Sodium 217 mg

FINNISH SPINACH SOUP (PINAATTIKEITTO)



Finnish Spinach Soup (Pinaattikeitto) image

One of my favourite lunch soups! Great mild taste, features good-for-you spinach and quick to make; you can make the soup while the eggs are boiling. This soup also seems to be the #1 opinion divider in the country - about half the people (like me!) love it, while the other half (like my husband!) think it's a complete abomination. I think it's just due to the spinach though. ;-)

Provided by stormylee

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons margarine
5 tablespoons all-purpose flour
1 liter milk
150 g finely chopped frozen spinach, thawed and drained
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon white pepper
4 hard-boiled eggs

Steps:

  • Melt margarine in a pot, add flour and mix well with a whisk.
  • Add about half of the milk and whisk vigurously to get rid of any lumps. Keep whisking until the mixture thickens and begins to boil.
  • Add the rest of the milk and the spinach, whisk. Allow to boil for a few minutes. Keep stirring often as milk-based soups stick to the bottom of the pot easily!
  • Add salt, sugar and white pepper, mix.
  • Divide between soup bowls; peel boiled eggs, halve them, and place two egg halves on top of each bowl of soup.

Nutrition Facts : Calories 369.1, Fat 23.7, SaturatedFat 9.1, Cholesterol 248.2, Sodium 897.8, Carbohydrate 22.6, Fiber 1.4, Sugar 2, Protein 17.3

LATVIAN BORSCHT(AKA UKRAINIAN BORSHCH)



Latvian borscht(AKA Ukrainian Borshch) image

This fabulous, many layered, complex borshch is compliments of Sandor Fenyvesi, an air traffic controller in Budapest, Hungary, who was educated at a special school for navigating officers and air traffic controllers in Riga, Latvia, when he was 18 years old and learned this soup while there. Serve this authentic Ukrainian soup hot to 6-8 people as a substantial first course or as a main course.

Provided by Steve P.

Categories     Pork

Time P1DT4h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

8 cups beef stock
1/2 head cabbage, finely shredded (or equivalent amount of spinach)
3 medium potatoes, cut into 1 inch cubes
1 large red beet, shredded
1 tablespoon red wine vinegar
1 teaspoon bacon fat
2 teaspoons sugar
2 tablespoons butter
2 medium onions, finely chopped
2 peeled tomatoes, chopped (4 canned tomatoes are fine)
1 carrot, sliced
1 parsley roots or 1/2 parsnip
6 peppercorns
3 allspice berries
3 bay leaves
1 head garlic, peeled and chopped
2 tablespoons bacon fat
fresh parsley, chopped
sour cream

Steps:

  • Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.
  • In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes.
  • Set aside.
  • Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.
  • When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves--and cook another 10 minutes.
  • Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley.
  • Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4½ hours.
  • Turn off the heat, let cool, and allow to ripen for about 12-18 hours.
  • When ready to serve, reheat gently then ladle into bowls.
  • Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.

NORWEGIAN SPINACH SOUP



Norwegian Spinach Soup image

Provided by Nika Standen Hazelton

Categories     Soup/Stew     Egg     Appetizer     Quick & Easy     Spinach     Winter     House & Garden     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 8

2 pounds fresh spinach, chopped, or 2 packages chopped frozen spinach
1 1/2 quarts hot beef bouillon
3 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
2 hard-cooked eggs, sliced

Steps:

  • Cook spinach in hot bouillon for 10 minutes. Drain, reserving the liquid. Melt butter and stir in flower. When blended and smooth, add hot liquid, a little at a time, stirring until smooth. Cover and simmer 5 minutes. Add spinach, salt, pepper and nutmeg and mix thoroughly. Simmer covered for 5 minutes. Serve with hard-cooked egg slices floating on top of each bowl of soup.

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