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 Rustic Soup with Potatoes Recipe
Rustic potato soup with new potatoes - very homemade and very summer. I suggest you try this simple soup, where the taste of new potatoes is a little sweet almost nothing is muted, but on the contrary it is combined with young onions and dill. Butter makes the soup tender and very tasty.
Course Children's Food Ideas, First Course Dishes, Special Food Dishes
Cuisine Moldavian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
For vegetable broth:
For soup:
For filing:
Course Children's Food Ideas, First Course Dishes, Special Food Dishes
Cuisine Moldavian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
For vegetable broth:
For soup:
For filing:
Instructions
  1. We will need vegetable broth for the soup. The broth can be cooked in advance and the soup preparation time will be significantly reduced and will take 30 minutes. I will cook the basic broth, which even if it remains, it can be stored in the refrigerator for 5 days. You can also freeze it in ice cubes and add it to other dishes where we need it in small parts. Put a pan of water on the fire, bring to a boil and put in it the onion, carrots cut large, thick stalks of dill. It is good to add parsley and celery roots to the broth. I didn't have one, but it doesn't matter. Cook the broth until the vegetables are ready, add the peppers and I will add fennel, I like it. Do not add salt. The ready-made broth is allowed to infuse, and then filter.
    We will need vegetable broth for the soup. The broth can be cooked in advance and the soup preparation time will be significantly reduced and will take 30 minutes. I will cook the basic broth, which even if it remains, it can be stored in the refrigerator for 5 days. You can also freeze it in ice cubes and add it to other dishes where we need it in small parts. Put a pan of water on the fire, bring to a boil and put in it the onion, carrots cut large, thick stalks of dill. It is good to add parsley and celery roots to the broth. I didn't have one, but it doesn't matter. Cook the broth until the vegetables are ready, add the peppers and I will add fennel, I like it. Do not add salt. The ready-made broth is allowed to infuse, and then filter.
  2. Start cooking the soup. Prepare the vegetables. For the soup, I will take green onions with a large onion, which I will put in the soup, and add the feathers later, at the end of cooking. The head of green onions and potatoes are cut at random, as you like. Greens: green onions and dill finely chop.
    Start cooking the soup. Prepare the vegetables. For the soup, I will take green onions with a large onion, which I will put in the soup, and add the feathers later, at the end of cooking. The head of green onions and potatoes are cut at random, as you like. Greens: green onions and dill finely chop.
  3. I will cook the soup in a high saucepan with a thick bottom, where I will first cook the vegetables and then cook the soup. You can cook the vegetables in a pan, and then put them in a hot strained broth in a pan. Put a generous piece of butter in a saucepan, let it melt and spread the onion. Golden onions, do not fry much, and it will not be delicious. Then send the potatoes and simmer it for 5 minutes under the lid on a low heat along with the onion. Pour hot strained vegetable broth. Cook the soup until the potatoes are ready for 5 minutes more, salt to taste. Spread the greens and pepper. If the soup will be eaten by children or those who sit on a sparing diet, then pepper is not necessary. This can be done later, when filing.
    I will cook the soup in a high saucepan with a thick bottom, where I will first cook the vegetables and then cook the soup. You can cook the vegetables in a pan, and then put them in a hot strained broth in a pan. Put a generous piece of butter in a saucepan, let it melt and spread the onion. Golden onions, do not fry much, and it will not be delicious. Then send the potatoes and simmer it for 5 minutes under the lid on a low heat along with the onion. Pour hot strained vegetable broth. Cook the soup until the potatoes are ready for 5 minutes more, salt to taste. Spread the greens and pepper. If the soup will be eaten by children or those who sit on a sparing diet, then pepper is not necessary. This can be done later, when filing.
  4. Bring to a boil and remove from the heat.
    Bring to a boil and remove from the heat.
  5. Pour the soup on the plates. Put the sour cream.
    Pour the soup on the plates. Put the sour cream.
  6. Sour cream is needed!
    Sour cream is needed!
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