RUSSIAN SPINACH AND SORREL SOUP
This Russian Spinach And Sorrel Soup recipe is an easy soup to make with healthy ingredients.
Provided by Cook It Simply
Categories Soups Spinach recipes
Number Of Ingredients 13
Steps:
- Wash the spinach very thoroughly, using only the crisp, fresh and tender leaves and removing all but the thinnest stalks.
- Remove the stalks from the sorrel, wash and set aside.
- 3 .Sweat the spinach in a covered saucepan for 2 minutes with a pinch of salt and no added water. Place the spinach in a sieve and refresh under running cold water; squeeze out all the moisture. Puree in the food processor.
- Sweat the finely chopped onion, carrot and parsley in the butter for 10 minutes over a low heat in a large covered saucepan, stirring at frequent intervals. Stir in the flour and continue stirring while cooking for about 30 seconds.
- Remove from the heat and pour in all the boiling stock at once; beat vigorously to prevent lumps forming.
- Stir in the pureed spinach, the bay leaf and a few whole black peppercorns, these last 2 tied in a small piece of muslin. Simmer gently for 10 minutes; shred the sorrel leaves into a chiffonade, add to the soup and simmer for a further 10 minutes, stirring occasionally.
- Draw aside from the heat, remove the peppercorns and add salt to taste.
- Slice the hard-boiled eggs thinly; make the smetana by mixing the stiffly beaten cream, the soured cream and a little lemon juice to taste.
- Ladle the soup into individual heated soup bowls; place 1 tbsp of the smetana in each and float the egg slices on top (one egg per serving). Serve at once.
Nutrition Facts : Calories 1383 kcal, Carbohydrate 98 g, Protein 79 g, Fat 85 g, SaturatedFat 45 g, TransFat 1 g, Cholesterol 860 mg, Sodium 2319 mg, Fiber 32 g, Sugar 20 g, UnsaturatedFat 32 g, ServingSize 1 serving
SPINACH SOUP
Provided by Ree Drummond : Food Network
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
- In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
- Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.
RUSSIAN SPINACH SOUP
Provided by CindyDog
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Remove and discard spinach stems. Rinse leaves well; then drain, stack, and cut crosswise into strips. Set aside. Stir together sour cream and dill weed; set aside. In an 8 to l0-quart pan, bring broth to a boil over medium heat. Meanwhile, dice potatoes. Add potatoes, carrots, bell peppers, celery, and onions to boiling broth. Return to a boil; then reduce heat, cover and simmer until potatoes are tender to bite (about 8 minutes). Increase heat to high. Add spinach and chicken to pan; cook, uncovered, until soup returns to a boil. Season to taste with salt and pepper. At the table, pass eggs and sour cream-dill mixture to spoon into individual portions.
NORWEGIAN SPINACH SOUP
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
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.
RUSSIAN BORSCHT SOUP
With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.
Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.
ROMAN SPINACH SOUP
An unsual recipe that is quick to make and perfect start to a low-carb meal. The recipe comes from Favorite Brand Name Low-Carb Recipes.
Provided by PaulaG
Categories European
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a 4-qt saucepan, over medium heat, bring broth to a boil.
- Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.
- Set aside.
- Add spinach to broth and simmer 1 minute.
- Slowly pour egg mixture into broth while wisking constantly so that egg threads form.
- Simmer 2 to 3 minutes or until egg is cooked.
- Garnish with lemon slices and parsley.
- Note: Soup may look curdled.
Nutrition Facts : Calories 59.9, Fat 1.8, SaturatedFat 0.7, Cholesterol 1.6, Sodium 166.4, Carbohydrate 4.3, Fiber 0.7, Sugar 1.1, Protein 8.3
COLD SPINACH SOUP
Provided by Barbara Kafka
Categories soups and stews, appetizer
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Wash spinach and place in a large skillet with the adhering water. Cover. Cook over medium heat for 10 minutes, stirring once or twice, just until wilted. Drain. Place the spinach and the dill in a food processor and process until finely chopped.
- Scrape mixture into a metal bowl. Stir in scallion, pickles, beer, horseradish, water and salt.
- If using sorrel, heat the butter in a large skillet over medium heat until just melted. Add the sorrel and cook 4 to 5 minutes, or until color turns. Remove from heat. Stir sorrel, 1 1/2 cups sour cream and 1 1/2 cups heavy cream into spinach mixture. If not using sorrel, stir in 1/2 cup yogurt instead of heavy cream and 1/2 cup sour cream. Refrigerate until cold. Just before serving, stir in vinegar. Add more salt if needed.
Nutrition Facts : @context http, Calories 80, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 4 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 492 milligrams, Sugar 2 grams, TransFat 0 grams
GREEN SCHI SPINACH SOUP
Adapted from my mother's copy of The Russian Tearoom cookbook, this has been a family staple for many years. Time is an estimate. We often have used a dash of dried dill on the soup instead of the fresh.
Provided by ann2boys
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onions in olive oil. Add flour, cook 3 minute Gradually whisk in broth. Add half-and-half, milk and spinach. Heat on low until hot. Season with pepper. Serve immediately topped with a slice or two of egg and a sprinkle of dill.
- Great ways to use leftovers:.
- Rice: 1 cup dry rice, 2 1/2 Cups Spinach Soup. Bring rice and soup to a boil. Reduce to very low. Cover. Cook for 15-20 minute.
- Pasta Sauce: 2 Cups Spinach Soup, 2-3 T. flour, 1 T dried basil, 1/2 Cups grated parmesan. Whisk flour into cold soup. Add basil. Heat over medium until slightly thickened. Add parmesan and heat over low 5 minutes. Serve over hot pasta.
Nutrition Facts : Calories 262.1, Fat 19, SaturatedFat 5.3, Cholesterol 108.7, Sodium 154.3, Carbohydrate 14.4, Fiber 3.4, Sugar 1.2, Protein 10.5
SPINACH SOUP
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze
Provided by Caroline Hire - Food writer
Categories Lunch, Soup
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
- Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
- Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
- Stir in the crème fraîche. Reheat and serve.
Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium
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