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Spinach Soups

Spinach soups — the best recipes from fresh and frozen vegetables

In the last article on spinach dishes, we considered in detail what can be tasty cooked from this leafy green vegetable. And they determined that practically everything can be cooked from it, starting from salads and soups and ending with second, flour dishes and savory desserts.

And in it I offered only two recipes for the first course, referring to the fact that in one of the following articles, this topic will be presented more widely. What I am going to do today.

In my opinion, even if many people have a rather biased opinion of this vegetable, and someone does not want to perceive it as a food product, it is unlikely that anyone would refuse a tasty and healthy first course. In any case, I have not met such.

And even if at first people look at such soup with suspicion, then having tasted, they certainly ask for supplements, and after they have finally tasted it, they ask to share the recipe.

Although, if you are reading this article, then you perceive this green leafy vegetable of the amaranth family, most likely, positively. And even specially found the recipes through the search. And this is very commendable, because it is necessary to cook from it!

This is a very useful product, and I wrote about the benefits in the last article. But she did not indicate in her about the harm. But as such there is no harm. The truth is that it contains a lot of oxalic acid and is contraindicated in rheumatism, gout and arthritis, diseases of the bladder and stomach ulcer.

But it should be said that many acids are already in the old overgrown leaves, but the very young leaves are very useful, there is no overabundance in them. And soups — mashed potatoes, and just mashed potatoes, even specially shown in the diet and baby food. In addition, the effect of oxalic acid is perfectly neutralized by added dairy products to the soup.

And the frozen leaves are also useful, as well as fresh. Therefore, they should not only be eaten during the season, but also harvested for the winter — freeze and dry.

And today we will cook spinach soups, just from frozen and fresh. And each of the recipes presented you can cook from such a product that you have. Since there will be no difference in cooking.

You can cook them from this vegetable with almost all vegetables, especially with potatoes, carrots, onions, and zucchini. Also, this green vegetable goes well with all cereals, and legumes such as lentils.

You can cook it with mushrooms, as well as with the same green vegetable as sorrel, or with nettles. In the summer it is even possible to harvest mixes from this trinity, putting them into bags, all together in small portions for one cooking.

It is very convenient to use such bags in the winter — I put one of them in the pan, and each time you can delight your loved ones with different variants of delicious first courses. At the same time, it is also fueled by pleasant memories of summer days, warmth, sun …

Also on winter days you can cook spinach soups with meat, chicken, fish, shrimps … In principle, with everything that you usually cook with at this time of year.

And of course, let’s not forget about all the favorite cheese options and mashed soups with the addition of cream or milk.

As you can see, the menu can be quite extensive. And to diversify thereby, sometimes bored with the winter diet.

Most likely, each of the housewives asks the question «What is cooked from spinach?» So, I hope that today’s offer will allow you to diversify your first course menu.

It’s pretty simple, but no less tasty recipe. In our house, he is just a duty option. When you do not know what to cook, then just he, as a rule, comes to the rescue.

  • spinach — 250 — 300 grams (fresh or frozen)
  • potatoes — 2 — 3 pcs
  • carrots — 1 pc
  • zucchini — 1 pc
  • cream 20% — 200 — 250 ml
  • spices — ground coriander, etc. to taste
  • salt, pepper — to taste
  • toasts — to serve

If you cook in the winter, and you do not have a fresh zucchini, then that’s okay, just add an extra potato.

1. Cut potatoes, carrots and zucchini into cubes. Try to cut vegetables of the same size so that they cook evenly.

If the zucchini is young, then it is not necessary to peel it, since it contains a large amount of vitamins. You just need to carefully wash the vegetable and cut the cuttings.

Such a zucchini is best used in a dish — it is young, it has small, almost invisible, dairy seeds and the dish with it will be very tender and pleasant to taste.

2. Pour 1.5 — 2 liters of water into the pan, depending on the consistency of the dish you would like to receive. Bring it to a boil, and then put the prepared vegetables into it. Water salt and cook until ready potatoes and carrots. If they are ready, then the zucchini is also ready.

3. In the meantime, vegetables are boiled, sort and clean the spinach, remove all the damaged and yellow leaves, petioles, especially if they are already big cut.

Rinse the leaves thoroughly first in a bowl with plenty of water. If they are very dirty, then soak them in water at room temperature and let them stand for a while so that sand and dry grass fall behind.

Then rinse with plenty of running water. And cut into small strips.

4. When vegetables are ready, add the chopped spinach to them in the pan. Cook 2 — 3 minutes. If it is frozen, then add it and cook for 1 — 2 minutes. Count time after boiling.

5. Transfer the mass to the bowl of the blender and knock it into a mash. Do not pour out all liquid at once, add only after you have brought down the whole mass, regulating the necessary density with it.

6. Re-pour the mass into the pan and bring to a boil. Add ground black pepper and coriander, as well as other spices to your liking.

You can add dried and fresh herbs such as thyme, basil, tarragon. Or those that you love.

If you want to enhance the taste of spices, then they first need to fry in a small amount of vegetable oil and only then enter into the broth.

7. As soon as the broth begins to boil, immediately add the cream. The fatter the cream, the tastier the finished dish will turn out. Try to use them at least 20% fat.

Stir until they are completely dispersed in the total mass.

8. Bring to a boil again and immediately turn off. Cover with a lid and let stand for 5 minutes to rest the soup and gain strength.

9. Pour into plates and serve with croutons or fresh greens. For those who wish, you can put on the table and sour cream. It will not be superfluous.

The soup is desirable to eat hot. Cold spinach is harder to digest and digested in the stomach.

It turns out very tasty and incredibly gentle and airy. In the literal sense, melting in your mouth. It is not only tasty to eat it, but also pleasant!

Since we did not use oil at all in it, it can be considered dietary. And if you want to reduce the natural amount of fat in 20% cream, then replace it with 2.5% milk. The taste will be preserved, and we will reduce the number of calories.

I highly recommend him, he is very good! And this is true!

This soup can be cooked from a frozen vegetable, but, of course, the most delicious, it is obtained from fresh vegetables. And cook it easy.

  • spinach — 3 full handfuls
  • potatoes — 2 pieces
  • onion — 1 pc
  • carrots — 1 pc
  • water — 1.25 liters
  • vegetable oil — 2 — 3 tbsp. spoons
  • salt, black pepper — to taste
  • sour cream — to serve
  • boiled egg — 2 pcs for serving

1. Spinach to sort, remove damaged and faded leaves. Rinse thoroughly with plenty of water, then let it drain.

2. Peel potatoes and carrots and cut them into small cubes.

3. Pour water into a saucepan and bring it to a boil. As it boils, put potatoes with carrots in it. Bring to a boil again and cook until ready. It will take about 12 — 15 minutes of time. You can salt to taste, as the water boils.

4. In the meantime, the vegetables are cooked let’s take onions. Cut it into small cubes and fry first, then add 1/3 of the water and then add the butter until soft.

5. Cut the spinach.

6. Add to the bow and simmer for 1 minute, stirring the contents. Then turn off the fire.

7. Drain most of the broth from the vegetables, save the broth, and blend the contents.

8. Add onion with spinach there and mix into a homogeneous mass. For better churning, you can slowly add a decoction.

9. When the mass is homogeneous and even, pour the broth as much as necessary. I left all the broth. The puree soup should turn out not very thick, and not very thin.

10. Put it back on the fire and bring to a boil, until it boils, add black pepper to taste. I added a pinch.

As soon as it boils, immediately turn off. Green vegetables do not need to be cooked for a long time, otherwise most of the vitamins and nutrients will be lost in it.

However, I want to remind you that raw and cold spinach is difficult to digest. And so it is best to use it hot.

11. Boil and cool the eggs in advance, peel them and cut them for decoration as you like. Also put sour cream on the table. It can be added to the finished dish.

Eat hot! Very tasty, light soup, which is eaten with great pleasure!

The new season of spinach is in full swing. And we are preparing soups from fresh leaves. But the freezer also needs to be released for new supplies. And examining the contents of the bags on the shelves, found an unused package of frozen vegetables.

Great! So today for lunch will be a tasty dish. And this is also one of my most favorite recipes, since it is cooked very simply, but it turns out delicious, just beyond words.

Cook once, and then you will cook it every time.

  • frozen spinach — 300 — 350 gr
  • chicken — 300 — 400 gr
  • potatoes — 2 pieces
  • carrots — 1 pc
  • onion — 1 pc
  • spices — ground coriander, cumin, thyme, basil — 1 tsp (mixture)
  • salt, pepper — to taste
  • vegetable oil — 2 tbsp. spoons
  • fresh or frozen dill — 2 tbsp. spoons (cut)
  • sour cream — to serve

1. Wash chicken meat, add water and put on fire. It is better to take meat partially on a bone, and partially pulp. Today I have 2 wings and half breasts. The wings will give a fat, and the breast — a lot of meat.

Water for this amount, I poured into the pan 2 liters.

2. Bring the water to a boil, carefully removing the foam. Reduce heat to low and cook chicken until tender, about 25 to 30 minutes.

When cooking on very low heat, the broth will turn out bright and transparent. Periodically, during the whole process, remove the foam.

3. Peel and chop the onion. Grate carrots for Korean carrots or a medium grater. It will give a beautiful color of broth and a light sweetish taste to the whole dish.

4. Heat the butter in a frying pan and immediately put onion and carrot. Stir and simmer over low heat until cooked.

When you notice that all the liquid from the pan has evaporated, add half or 1/3 cup of water, cover the dish with a lid and simmer until the carrots are ready.

5. Meanwhile, peel the potatoes and cut them into medium-sized straws.

6. After 30 minutes of boiling the chicken, add it to the cooking broth. Boil for 12 — 15 minutes until fully cooked. During this time, the meat should move well away from the bone. Salt to taste, so that the potatoes are already boiled in salted water. Otherwise, its taste will be bland.

We will need to get it and divide it into fibers, optionally removing all skin. Personally, I do not like when she swims in the soup. In addition, it has a slightly salty taste and, in my opinion, will only interfere.

You can cut the meat into cubes, but I prefer to divide it into small fibers, so as not to disturb the structure of the meat, and so that all the ingredients in it look equivalent.

7. Put the meat back into the broth. Let it boil. Add ground pepper.

8. When the carrots are completely cooked, add frozen spinach to the pan, you do not need to defrost it. Cutting is also not necessary. When mixing and cooking, he will become the right size.

Cover with a lid and leave for a short time so that it quickly limp. That is, slightly let it go. After it goes limp, it will be enough to hold it under the lid for 2 minutes.

9. Put in the pan the contents of the pan, bring to a boil.

9. Add chopped dill. I have it today also frozen. I usually always freeze a lot of greens, and make stocks for the winter. How to freeze greens, retaining its flavor and most vitamins, you can read by clicking on the link.

10. Let the gas boil again and turn it off. Cover the pot and let it brew for 7 to 10 minutes.

11. Be sure to serve with sour cream. Dairy products neutralize the negative effects of oxalic acid in vegetables.

Yes, and just with sour cream will taste better! And more tender and fragrant!

I want to make a small digression from the topic.

I cooked this soup today, and my grandchildren were visiting me. The youngest one of these days will be two years old, and he hasn’t been able to eat spinach yet. He tried the first spoon with great reluctance and caution, he already tasted the second spoon and began to examine on the plate what is so tasty there.

And from the third spoon, he was already carefully watching me, when I blew on the spoon with the contents so that he was not hot. And it was evident that he could still be patient while I was blowing, but now if the spoon had accidentally gone to his mouth, he would have immediately become outraged.

In general, I ate even more than usual. Yes, and smacked his pleasure.

The granddaughter is already much older, but always cautious about food. He does not eat that which he does not know. So I had to say that it was just green soup, and from what a secret. And if she guesses, she will receive a prize.

Ate all with pleasure. What was soup, she did not guess, but still got a sweet prize! When I learned that from spinach, I said that now I would love him!

So everyone was satisfied!

In fact, this option can be called cold green soup, which is perfectly perceived on hot summer days. In the last article, I already shared one of the options for cabbage soup, but they were not prepared in the form of mashed potatoes. Today’s recipe is different from the previous one, and therefore I would also like to share it.

  • spinach — 100 gr
  • sorrel — 100 gr
  • fresh cucumber — 1 pc
  • egg — 0.5 — 1 pc
  • sour cream — 1 tbsp. spoon
  • spring onions — 0.5 bunch
  • dill — 0.5 bunch
  • sugar — 0.5 tsp
  • salt — to taste

1. Spinach and sorrel to sort, remove spoiled and rotten leaves. Then rinse thoroughly.

2. Boil each species in a small amount of water in a separate container. It will be enough for 5 minutes.

Cooking these two green vegetables is not recommended. Sorrel contains a large amount of oxalic acid and when boiled them together, the second will lose its delicate taste and color.

3. Grind through a sieve and that, and more, you can already in the same bowl.

4. Puree dissolve with hot water, add salt, sugar and cook for 5 — 7 minutes. Adjust the amount of water yourself, it depends on what thickness of dish you like more.

If you want, you can not use water, and lean meat broth.

5. Cool the contents.

6. Cut the cucumber into slices, chop the onion and dill finely. Egg cut into cubes and slices.

7. Pour cold soup into plates, put chopped onion, dill, cucumber, egg and sour cream in a plate.

To eat with pleasure!

Few cooks soup with lentils, but in vain. Lentils — a very useful product, which certainly must be included in the diet of any person. Moreover, it is also very tasty.

You can cook it with both frozen and fresh vegetables.

In this embodiment, we will use fresh vegetable. And it will be soup. But if you wish, you can spury it at the end of cooking, and then you will get a liquid puree.

  • spinach — a small bunch
  • zucchini — 1 pc
  • carrots — 1 pc
  • onion — 1 pc
  • green lentils — 0.5 cup
  • sour cream — 2 — 3 tbsp. spoons
  • vegetable oil — 2 — 3 tbsp. spoons
  • spices — to taste
  • salt, black pepper — to taste
  • parsley — to serve

To prepare the soup, you need to wash the lentils 2 to 3 hours before being ready and pour half the glass of water over it. Give her a brew. During this time, it should swell and increase in volume twice.

1. Peel the onions and cut into small cubes. We will fry it, and to make this process faster, it is better to cut the onion smaller.

2. Peel the carrots and grate them, the soup will be cooked much faster with it.

3. Pour vegetable oil into a saucepan with a thick bottom and fry a mixture of spices on it. Zira and ground coriander are perfect for him, as well as nutmeg and dried or fresh thyme. Or you can use those spices that you like more than others.

For the best disclosure of flavor, it is best to fry them. So that the spices are not burnt, fry their mixture in oil for a minute. Oil should not be too hot.

If you do not have a thick bottom pan, then fry the mass in a pan, then transfer it to the pan, in which you will then cook.

4. After a minute of roasting the spices, add onions and carrots, and fry — simmer until soft.

5. Add lentils to the pan. There is no water left in it, and this is good, no need to drain it. Rinse again with cold water and put in a saucepan.

6. Fry the mass for one minute, then pour 750 — 1000 ml of water, depending on the thickness of the dish you want to get. Accordingly, if you love more thickly, then add the first value, and if it is thinner, then the second.

Bring to a boil and cook for 15 minutes until cooked lentils. And more specifically, it should be almost ready.

7. Add diced zucchini or small-sized strips. Instead, you can add potatoes. But with a young zucchini, the soup will turn out to be no less satisfying and tasty, but less calorific. Therefore, choose one or the other. Salt the broth to taste.

And you can add zucchini and potatoes into it — and this option will also be good!

But in this case, the potatoes need to be added after 5 minutes after adding lentils to it. This must be done because the potatoes will cook a little longer.

8. Sort spinach and rinse thoroughly. Then cut is not very large, but not finely. After 5 — 7 minutes after putting out the zucchini, you can lay out it.

9. Stir. If you feel that the broth is too thick for you, add a little boiling water. But in general, it is better to calculate the amount of fluid initially.

It is not recommended to add water to the cooking soup!

10. Without waiting for the mass to boil, put sour cream into the broth. It will give it a delicate creamy taste and neutralize the effects of oxalic acid. This is especially recommended for people with high acidity.

Well, so that there was not very much oxalic acid in spinach, use only young, not overgrown leaves, even if you are going to freeze it.

11. Bring it to a boil and cook for no more than 5 minutes. Two minutes before switching off, add black ground pepper, which can be added already in finished form, and you can grind yourself. 5-6 peas of black pepper will be enough, you can also grind and pea allspice.

Needless to say that with freshly ground pepper the aroma will be much richer.

12. Then turn off the gas, cover with a lid and let it stand for another 5-7 minutes.

Then pour into plates, sprinkle with fresh chopped parsley and eat with pleasure.

This dish is prepared in Bulgaria, and it is called there «chorba».

  • spinach — 500 gr
  • butter — 3 — 4 tbsp. spoons (or ghee)
  • Spring onions — 2 — 3 stalks
  • sour milk or yogurt — 0.5 cups
  • egg — 1 pc
  • salt — to taste

For potato dumplings:

  • potatoes — 2 — 3 pcs
  • Butter — 1 tsp
  • egg — 1 pc
  • flour
  • salt — to taste

1. Peel the potatoes and cook until ready in lightly salted water. As it will be ready, drain the broth, but do not pour it, it will still be useful to us.

2. Mash hot potatoes with a fork, tolkushkoy or skip through a meat grinder. Add butter, mix. Then add the raw egg and mix again.

Add flour, which is called, to the eye, sprinkling a little bit (the size of the potatoes is different for everyone, which means that the flour may need a different amount). You should get a thick mass from which we will form dumplings.

3. In the meantime, the potatoes are boiled and then thoroughly rinsed spinach. Then cut it smaller. Onion feathers also cut, as usual, cut for salad.

4. Transfer to a saucepan and add water so that the mass is only covered. Add butter or ghee. Put on the gas and cook for 5 minutes on high heat so that the water boils away.

5. Then add 1.5 — 2 liters of water, depending on what thickness of chorba you want to receive. And cook for another 5 minutes. Salt the broth to taste.

6. By this time, we should be ready potato mass. Time count. Forming a small spoon with a teaspoon and dipping them in hot broth. Boil until all the dumplings pop up.

Do not dip all the dumplings into the broth at once. First, form and lower one or two. If they hold the form and do not fall apart, then they have enough flour. If collapsed, then add another flour into the potato mass and try again.

7. Break egg into bowl and shake it with fork. Add sour milk or yogurt to it and mix until smooth.

Pour the resulting mass into the soup, mix, try, if there is enough salt. If not, then salt it again. Bring to a boil and turn off the gas.

8. Close the lid and let stand for 5-7 minutes. Then pour into plates and serve. Bulgarian chorba turned out very tasty.

And the following recipe also applies to dishes from the Bulgarian cuisine.

In fact, it is also chorba. This time it will be cold.

  • spinach — 500 gr
  • rice — 0.5 cup
  • garlic — 4 cloves
  • flour — 1 tbsp. spoon
  • butter — 1 tbsp. spoon
  • vinegar or lemon juice — to taste
  • salt — to taste

1. Wash rice, add water and cook until ready. As the water boils, salt water, but not very much.

2. Sort spinach, peel and rinse thoroughly. Then finely chop and pour a small amount of water, simmer 5 — 7 minutes under the lid.

3. While rice is being cooked and spinach is stewing, in a small skillet, fry the flour in butter for 2 minutes. Stir until the lumps disappear, then add two to three tablespoons of water and mix until homogeneous.

4. When the rice is cooked and the spinach is ready, combine both components and bring the amount of water to 1.5 — 2 liters. That is, up to the density, which is more like.

5. Bring to a boil, salt to taste, if necessary.

6. Cool to room temperature, then refrigerate.

7. Serve with chopped or crushed garlic, adding lemon juice to taste. And if there is no lemon, you can add vinegar to taste.

This refrigerator is very good when it’s hot outside and can be used instead of okroshka.

And here is another interesting recipe for soup, which is prepared somewhat unusual for us. Instead of cream, milk or sour cream it uses yogurt.

And to make it thick, flour is also added, but also not in the way we usually do, but in a very interesting way.

Well, I will not torment you more, that’s the recipe.

In this version I like the simplicity and speed with which the soup is prepared. And also the last finishing touch in the form of butter dressing, which perfectly decorates the whole dish.

Such a dish is pleasant to serve on the table and no less pleasant to eat.

That’s all the recipes for today. Cook the spinach soups while it is seasoning. And also be sure to harvest it for the winter. Thus, you can not only add variety to your winter diet, but also get a good portion of vitamins.

All the subtleties and nuances of working with this amazing vegetable are described in great detail in my last article. There is a whole chapter dedicated to it. Therefore, I will not repeat today. Who is interested to learn all the details of cooking, click on the link and read.

And I finish it! I hope that the recipes will be useful for you, and you will certainly be able to choose something for yourself.

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