Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. Potatoes are washed and peeled.
Step 2:
We cut the peeled potatoes, not necessarily finely, since they will be cooked with cauliflower, and then we will grind everything with a blender.
Step 3:
Put spinach in a saucepan, pour boiling water, salt and cook over low heat for 5-7 minutes, no more.
Step 4:
Put potatoes together with cabbage in another saucepan, pour boiling water so that the vegetables are covered with water, cook over medium heat. When the potatoes become soft, add salt and pepper.
Step 5:
After about 5 minutes of cooking, you can help spinach unfold from the balls.
Step 6:
Pour flour into the potato-cabbage part, mix, grind with a blender, mixing into a homogeneous mass. Leave for 5 minutes on a hot stove turned off so that the flour is soaked with the broth liquid. You can pre-lightly fry the flour in the oven or in a frying pan.
Step 7:
Chop the spinach with a blender. And - we serve! To serve on the table, you can mix or use different colors of the parts of the dish in the design - for example, like mine. Serve the soup on the table with sour cream and fresh herbs in a chilled state.
Step 8:
Decorate the soup in our own way)
Step 9:
I drew patterns of sour cream on it)
The technology of cooking this soup is absolutely simple. At the same time, there are several nuances related to cooking and color. 1. You can not cook spinach with all the other vegetables - you need to boil all the vegetables separately and spinach separately, and then only mix. Or cook all the vegetables together and at the very end, when they are all ready, add spinach and cook for another 5 minutes. Then it will be somewhat easier than mine - because you will need to mix and grind everything together with a blender. The color of the soup in this case will be uniform light green. 2. In addition, for the first time I tried to cook this soup with carrots - it turned out to be a creepy-looking swamp color (although the taste did not suffer, on the contrary, the sweetness of the carrot overshadowed the sourness of spinach). So if you want to add carrots, cook them separately (for example, in a uniform) and then add whole pieces to the soup already crushed with a blender. 3. If you cook spinach and potatoes with cabbage separately (like mine), salt all the parts, and add black pepper only to the potato-cabbage part.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Cauliflower - 28 kcal/100g
- Spinach - 22 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
