Spinach and Potato Soup

"As long as there`s fresh spinach on the market, you have no excuse not to make this tasty and light soup."
Preparation15 min.
Cooking30 min.
Тotal45 min.
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  • spinach - 17.5 oz (500 g)
  • onions - 1 bunch fresh
  • potatoes - 3 - 4
  • butter - 2 tbsp
  • eggs - 1
  • flour - 1 tablespoon
  • for the thickening agent
  • eggs - 1
  • sour cream - 1/2 cup


Clean the spinach and shred or finely chop it along with the onion. Put the onions to fry in hot oil and then add the spinach.

Once it shrinks, salt to taste and top up with 7-8 cups of water. Pour the cleaned and finely cut potatoes in and simmer on moderate heat. Once the potatoes are cooked, add a little salt and pepper to taste and put an egg through a strainer.

Stir well and remove it from the heat. Beat the sour cream well with the flour and egg and thicken the spinach and potato soup. Serve warm.find similar recipes here

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