Spinach soup with ramsons and buckwheat

Name: Spinach soup with ramsons and buckwheat
Ingredients: 1 bag of frozen spinach; 1 bunch of wild garlic; 4 tablespoons of oil; 1/2 can of crushed tomatoes; 3 tablespoons of pepper paste; salt and pepper to taste; 1 cup of buckwheat; 1 bay leaf; a little granulated garlic; chopped fresh parsley

Soups - Spinach soup with ramsons and buckwheat by Caterina M. - Recipia

I have made this spinach soup with wild garlic and buckwheat several times, especially when I find fresh wild garlic at the market in spring. It's one of the go-to recipes for Lent that I return to because it's simple, hearty, and yields quite a bit from just one pot. What I love most is the fresh aroma of greens when I add the wild garlic and spinach together to cook. Quick Info Total time: about 1 hour Preparation time: 15 minutes Cooking time: 45 minutes Servings: 6-8 Difficulty: easy Recipe type: Lent soup, suitable for lunch Ingredients 1 bag of frozen spinach (400-450 g) 1 bunch of wild garlic 4 tablespoons of oil ½ can of crushed tomatoes (200-250 g) 3 tablespoons of pepper paste 1 cup of buckwheat (about 70 g) 1 bay leaf Salt and pepper to taste A little granulated garlic Chopped fresh parsley Instructions 1. Wash the wild garlic thoroughly, especially at the roots, where there is usually some dirt. Chop the stems of the wild garlic as finely as possible – this part adds a pleasant flavor to the soup. 2. In a large pot, heat the oil. Add the chopped wild garlic stems and sauté for two to three minutes until they soften slightly. 3. Add the crushed tomatoes, pepper paste, bay leaf, and pepper to the pot. Stir and let everything simmer over medium heat for about 10 minutes, allowing the flavors to meld and the mixture to reduce slightly. 4. Pour 4 liters of cold water over the mixture in the pot. When it starts to boil, add the frozen spinach directly; there's no need to thaw it first. Let the soup simmer over medium heat for about 30 minutes. 5. Once the spinach is cooked, lower the heat and add a cup of buckwheat directly to the pot. Continue to simmer the soup for another 10 minutes, during which the buckwheat will swell and cook fairly quickly. 6. Toward the end, sprinkle in a little granulated garlic (to taste) and add the chopped fresh parsley. Stir well and turn off the heat. 7. Let the soup sit covered for 5-10 minutes before serving to allow the flavors to blend. Why I make this recipe often It's practical for fasting periods and doesn't require many expensive or hard-to-find ingredients. It cooks in one pot, yields enough for several servings, and is filling. I also like it because it can easily be adapted based on what I have on hand. Tips and Variations Tips - Use the wild garlic with the leaves, but only sauté the stems, adding the leaves along with the spinach. - The buckwheat doesn't need to be washed separately for this recipe, but you can do so if you have time. - Adjust the salt only at the end, as the pepper paste and tomatoes may already be salty. Substitutions - If you don't have pepper paste, you can use a bit of tomato paste or just crushed tomatoes. - Wild garlic can be replaced with green garlic or green onions, but the flavor will be different. - Frozen spinach works just as well as fresh spinach, but the fresh spinach should be chopped beforehand and possibly blanched for a minute. Variations - For a thicker consistency, add more buckwheat or a little rice. - If you want a tangier flavor, you can add a little lemon juice or borscht at the end. Serving Ideas - A simple serving with a sprinkle of fresh parsley on top is sufficient for lunch. - For those not fasting, it can also be served with a spoonful of sour cream, but the recipe is designed for Lent. Frequently Asked Questions 1. Can I use fresh spinach instead of frozen? Yes, just wash it well, chop it, and add it directly. You may need a larger quantity (600-700 g) since it reduces significantly when cooked. 2. Does the buckwheat need to be soaked beforehand? No, it cooks quite quickly directly in the soup. However, if you want it to be softer, you can rinse it quickly under cold water before adding it to the pot. 3. Can I use borscht instead of tomatoes for sourness? You can add borscht at the end, but don't add tomatoes to avoid it being too sour. Adjust according to individual taste. 4. Can it be made without wild garlic? Yes, but the final flavor will be different. Wild garlic adds a specific aroma, but you can also use green garlic or even green onions. 5. How do I know if the buckwheat is cooked? Cooked buckwheat becomes translucent, slightly soft, and no longer has a hard texture. Taste it after 10 minutes of cooking. Nutritional Values On average, a serving of soup has about 90-120 kcal. Carbohydrates: 20 g Proteins: 3-4 g Fats: 3-5 g These values depend significantly on how much oil and buckwheat you use, but generally, the soup remains low in calories, rich in fiber, and packed with vitamins from the greens and buckwheat. Storage and Reheating The soup can be stored in the refrigerator in a covered pot for 2-3 days. When reheating, you may want to add a little water, as the buckwheat absorbs liquid. I do not recommend keeping it for more than three days, as the greens lose their freshness. It does not freeze well due to the spinach and buckwheat.

Spinach soup with ramsons and buckwheat

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