Summer I spend in the country. Here I have a small vegetable garden, where I mainly grow greens. In addition to the traditional parsley, onion and dill, this year I decided to plant very useful spinach. Outwardly, it is very similar to sorrel, but it is not at all sour.
The spinach crop came out great. And so I began to add it to many dishes. But spinach is especially good in soups. It does not have some distinct taste, but it gives the broth a nice slightly greenish tint and pleasant thickness. And about the benefits and say nothing!
Ingredients for soup:
Cooking time – 1.5 hours.
I mainly cook soups on beef broth. He has a more pronounced taste. But you can make a base for spinach soup and chicken.
Put a piece of meat in cold water. Cook until meat is about 1 hour (depending on the size of the piece). Salt in the middle of cooking.
Cut potatoes into thin sticks.
We sort the cauliflower into small buds. Sent along with the potatoes in boiling broth.
At this time we will be engaged in the passage of other vegetables. Onions cut finely into squares. Carrot three grated. Tomato (the skin can not be removed) is also quite finely cut.
Fry the onion, carrot and tomato in the vegetable oil in a frying pan for a couple of minutes.
When the cauliflower and potatoes are almost cooked, we shift passaged vegetables to the pan.
Spinach put in the last turn, as it is cooked very quickly. Spinach leaves are washed and cut long strips. Instead of fresh spinach can be taken and frozen. We put it at the same stage.
Cooked spinach for about 3-4 minutes. At the same time, add black pepper and lavrushka to the soup for flavor.
Boiled meat cut into pieces.
And add to the ready-made soup.
Enjoy your meal!