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Print Recipe
 Vegetable Soup with Spinach Recipe
Very fragrant and delicious soup. You can cook both meat and lean, vegetarian options. Thanks to the large number of different vegetables, the soup turns out very rich.
Course Children's Food, Dinner Dishes, First Course, Hot Dishes, Lean Food, Lunch Second Breakfast, Special Food Dishes, Vegetarian Food and Diet
Cuisine Russian
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Course Children's Food, Dinner Dishes, First Course, Hot Dishes, Lean Food, Lunch Second Breakfast, Special Food Dishes, Vegetarian Food and Diet
Cuisine Russian
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Prepare chicken broth: 2 liters of water, 1 chicken breast, 1 small onion, a light green part of a leek stalk, 1/2 carrot, a piece of celery root. Rinse the brisket, pour cold water and put it on fire. Add the vegetables cut into small pieces, bring to a boil, cook on low heat for 30-40 minutes.
    Prepare chicken broth: 2 liters of water, 1 chicken breast, 1 small onion, a light green part of a leek stalk, 1/2 carrot, a piece of celery root. Rinse the brisket, pour cold water and put it on fire. Add the vegetables cut into small pieces, bring to a boil, cook on low heat for 30-40 minutes.
  2. Remove the breast and vegetables from the finished broth, squeeze and discard.Cut the meat and set it aside, covering it with a film.
    Remove the breast and vegetables from the finished broth, squeeze and discard.Cut the meat and set it aside, covering it with a film.
  3. Prepare the products. Wash, dry and peel the vegetables. I took half a bacon wrapper weighing 150 g.
    Prepare the products. Wash, dry and peel the vegetables. I took half a bacon wrapper weighing 150 g.
  4. Cut cabbage into small cubes, chop carrots and celery into strips, cut pepper into pieces. Cut the leeks into half rings and rinse very thoroughly in a colander under running water.
    Cut cabbage into small cubes, chop carrots and celery into strips, cut pepper into pieces. Cut the leeks into half rings and rinse very thoroughly in a colander under running water.
  5. Cut the potatoes into cubes or slices.
    Cut the potatoes into cubes or slices.
  6. Fry the carrots and celery until soft for 5 minutes. Add the leeks and fry for another 1 minute.
    Fry the carrots and celery until soft for 5 minutes. Add the leeks and fry for another 1 minute.
  7. Lower the cabbage into the boiling broth, bring to a boil, cook on low heat for 3 minutes.
    Lower the cabbage into the boiling broth, bring to a boil, cook on low heat for 3 minutes.
  8. Sprinkle the potatoes, bring to a boil again, add salt.
    Sprinkle the potatoes, bring to a boil again, add salt.
  9. Add the bell pepper and roasting, bring to a boil again, reduce the heat and cook for 10 minutes.
    Add the bell pepper and roasting, bring to a boil again, reduce the heat and cook for 10 minutes.
  10. Meanwhile, cut the bacon into strips, and divide the meat into small pieces.
    Meanwhile, cut the bacon into strips, and divide the meat into small pieces.
  11. Sort the spinach and rinse gently under running water. Shake off the water.
    Sort the spinach and rinse gently under running water. Shake off the water.
  12. Add spinach to the soup, add bay leaf.
    Add spinach to the soup, add bay leaf.
  13. And the meat and cook on low heat until the vegetables are ready, about 3 minutes.
    And the meat and cook on low heat until the vegetables are ready, about 3 minutes.
  14. Turn off the heat, add chopped garlic, let the soup stand under the lid for 10 minutes.
    Turn off the heat, add chopped garlic, let the soup stand under the lid for 10 minutes.
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