Potato soup

Name: Potato soup
Ingredients: 4 potatoes 1 tablespoon of soup vegetables (recipe: grated carrots; celery; parsley; chopped celery greens; coarse salt) 1 small onion sour cream tarragon tarragon vinegar; lemon juice or lemon salt for souring (optional)

Soups - Potato soup by Elodia F. - Recipia

When I'm in a hurry or need something warm and uncomplicated, this potato soup is almost always on the list. It’s made from things I already have in the kitchen and doesn’t require anything complicated, either in steps or ingredients. I’ve even prepared it on evenings when I got home late and didn’t feel like cooking much. The tarragon and sour cream make a difference, but they are not mandatory. Quick Info Total time: 35-40 minutes Preparation time: 10-15 minutes Cooking time: 20-25 minutes Servings: 3-4 Difficulty: easy Recipe type: quick vegan soup or simple side dish Ingredients 4 potatoes 1 small onion 1 tablespoon of soup vegetables (carrots, celery root, parsley, celery leaves, coarse salt – all grated and mixed) 1 teaspoon of dried tarragon (or to taste) Salt, to taste Sour cream, for serving Tarragon vinegar, lemon juice or lemon salt, for souring (optional) Preparation steps 1. Peel the potatoes and onion, then wash them well. 2. Chop the onion finely. 3. Boil the onion together with the soup vegetables in about 1.5 liters of water. 4. Let it boil for 20 minutes, until the vegetables and onion soften. 5. Cut the potatoes into cubes. 6. Add the potatoes to the pot. Also add the tarragon. 7. Add salt only if you feel it’s necessary, considering the salt from the vegetables. 8. Continue boiling until the potatoes are done – usually another 15-20 minutes. 9. If you want the soup sour, you can add tarragon vinegar, lemon juice, or a bit of lemon salt, directly in the bowl or in the pot, to taste. 10. Serve the soup hot, with sour cream and, if you like, with a simple onion salad on the side. Why I make this recipe often It's the kind of food I can make quickly anytime, without special plans. There’s not much to wash up, and I don’t have to keep checking continuously. The ingredients are cheap and always available at home. The soup comes out light, with a clean taste, and helps me out when I have no ideas for lunch or dinner. Tips and variations Tips - If you have pre-prepared soup vegetables in a jar or freezer, you can add them directly without grating or chopping them on the spot. - Don’t let the potatoes boil too long, so they don’t fall apart completely. - The tarragon retains its aroma even if added later, but if you put it in from the beginning, the soup gets a rounder flavor. Substitutes - You can use fresh vegetables (carrots, celery, parsley root) if you don’t have the dried mix or jar. Just note that it will take a bit longer to cook. - If you don’t have tarragon, the soup can still be made without it, but it loses some of its charm. It can also be served with a bit of fresh parsley if you like. - Sour cream can be replaced with yogurt or omitted altogether if you want to avoid dairy products. Variations - For a vegan soup, do not add sour cream. - You can use water in which you’ve boiled vegetables if you want a richer taste. - If you have it, you can add a few cloves of garlic, but the original recipe doesn’t require it. Serving ideas - The soup goes well with plain sour cream added directly to the bowl. - A salad of thinly sliced red onion, rubbed with a bit of salt, is the classic side dish. - You can serve it with fresh or toasted bread. Frequently asked questions 1. Can I use new potatoes for this soup? Yes, new potatoes can be used, but the cooking time will be a bit shorter and the texture will be slightly different. 2. If I can’t find tarragon, what can I substitute it with? There is no exact substitute, but fresh parsley or dill also adds some freshness without radically changing the taste. 3. Can the soup be soured only with lemon? Yes, lemon juice is sufficient if you don’t have tarragon vinegar or lemon salt. Sourness is optional; you can skip it altogether if you prefer. 4. Can it be made without jarred soup vegetables? Fresh vegetables can be used, grated or finely chopped, but be careful with the cooking times, as raw root vegetables cook a bit slower. 5. Can I add other vegetables? The basic recipe is with potatoes and onion, but you can add other root vegetables; however, it won’t be exactly the same soup. Nutritional values Estimation per serving (without sour cream, without souring): Calories: 110-120 kcal Protein: 2-3 g Carbohydrates: 25-28 g Fats: under 1 g If served with a tablespoon of sour cream, add about 30-40 kcal and 3-4 g of fat per serving. Values may vary depending on the size of the serving or how much vegetable you use. The soup is low in fat and quite light. Storage and reheating Potato soup can be stored in the refrigerator, covered, for 2-3 days. When reheating, the potatoes may fall apart, but the taste remains good. If you want, you can add the sour cream only at serving, not in the pot. Souring is preferably done at the end to avoid changing the texture during storage. That’s about it – simple, quick, and to the point.

Potato soup

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