Coming home to my parents, I become a daughter again. Not a mother or wife, but just a daughter who is protected, loved, cared for and … fed :). Every morning they ask me: “daughter, what do you want?” I “place an order”, and dad quickly runs to the store for the right products, and mom is already rolling up her sleeves and cooking, cooking, cooking. Sorrel soup is always present on this menu, straight from my childhood. And no pesticides here; it is complete organic – everything is from the dacha garden. But I can’t find sorrel at home in Dubai, but the desire to eat remains. Having spent some time to find the proper substitute, I still found an alternative to sorrel in the form of spinach leaves. It turned out to be a very nice and tasty soup.
Spinach soup
Ingredients:
- 500 g spinach
- 1/2 onion
- 2 potatoes, boiled in mules and diced
- 1 clove of garlic
- 2 cups vegetable broth
- 1 yolk
- 1/4 lemon juice
- Pasta – a handful
- Smoked brisket (optional, for non-vegetarians)
- 1/4 cup sour cream
- 3 tbsp butter
- 2-3 tbsp grated Parmesan
- Salt, pepper, nutmeg
Cooking method:
- Wash the spinach well, remove the tails. Simmer until soft in its own juice in the pan with lid.
- Melt the butter in a saucepan, add half the chopped onion and squeezed garlic. Fry over low heat for approx. 3-4 minutes.
- Remove spinach from heat, rub through a sieve or chop with a blender. Add to onions, garlic, and potatoes. Pour with broth and cook for a minute.
- Pour the yolk, lemon juice and nutmeg into a cup. Stir and add carefully to the soup (which should not boil, otherwise the yolk will curdle). Pour sour cream and grated Parmesan into the soup.
Bon Appetit!
