Potato soup with spinach and egg

Name: Potato soup with spinach and egg - Rica B.
Ingredients: 5 potatoes; 5 green onions; 1 red bell pepper; 2 carrots; 1 bunch of fresh spinach; 1 bunch of dill; 1 bunch of parsley; 1 bunch of lovage; 5 eggs; salt; 2 tablespoons of oil; 500 ml of sour borscht; tomato paste; a sprig of thyme; noodles

Soups - Potato soup with spinach and egg by Rica B. - Recipia

Potato soup with spinach and egg is prepared directly in the multicooker, in two cooking stages. First, the vegetables and spinach go into the pot, then the eggs, noodles, sour borscht, tomato paste, and aromatic greens are added. The recipe uses the STEW program and has a cooking time of 30 minutes, divided into two stages: 20 minutes followed by another 10. Quick Info Total cooking time: 30 minutes Preparation time: not specified in the original recipe Cooking time: 30 minutes Servings: not specified Difficulty: easy Recipe type: vegetable soup with egg, prepared in a multicooker Device used: multicooker, STEW program Ingredients 5 potatoes 5 green onions 1 red bell pepper 2 carrots 1 bunch of fresh spinach 1 bunch of dill 1 bunch of parsley 1 bunch of lovage 5 eggs salt, to taste 2 tablespoons of oil 500 ml of sour borscht tomato paste, quantity not specified in the original recipe 1 sprig of thyme noodles, quantity not specified in the original recipe Preparation method 1. Peel the potatoes and carrots, then cut them into cubes. The green onions and red bell pepper are also cut into small pieces. It is not necessary for all the vegetables to have perfectly equal cubes, but it is useful for them to be similar in size to cook evenly. 2. Wash and chop the spinach. Place the potatoes, green onions, bell pepper, carrots, and spinach in the multicooker pot. Add the 2 tablespoons of oil. 3. Select the STEW program and set the time to 20 minutes. In this first stage, the vegetables and spinach are cooked. 4. After the 20 minutes are up, crack the eggs and add them to the pot. Then add the noodles, the 500 ml of sour borscht, the tomato paste, lovage, and the sprig of thyme. 5. Select the STEW program again, this time for another 10 minutes. In this stage, the eggs and noodles cook, and the borscht and tomato paste are incorporated into the soup. 6. Finally, add the chopped dill and parsley. Adjust the taste with salt and remove the sprig of thyme before serving if it remains in the pot. The original recipe does not specify the quantity of additional liquid or water. I kept the steps exactly as conveyed, without adding a quantity that does not appear in the ingredient list. Also, for the tomato paste and noodles, no exact measurement is mentioned. Why I make the recipe often Potato soup with spinach and egg is practical when you want to use several vegetables in a single dish and let the multicooker handle the cooking. The two stages are easy to follow, and the ingredients are added in the order they need to be cooked. It is also a flexible recipe with herbs: dill, parsley, and lovage are added at the end so that their aroma remains more present. The eggs and noodles are added only in the second stage, after the vegetables have already cooked for 20 minutes on the STEW program. Tips and variations Tips Cut the vegetables into pieces as close in size as possible. This way, the potatoes and carrots are more likely to cook evenly in the first stage. The spinach should be chopped before being placed in the pot. Whole leaves take up more space and are harder to mix with the other vegetables. The sour borscht is added after the first 20 minutes, along with the eggs, noodles, and tomato paste, according to the recipe steps. Salt is added at the end, after adding the borscht and tomato paste. Both ingredients can influence the overall flavor, so it is easier to adjust the soup after the second cooking stage. Dill and parsley are added at the end. There is no need to include them in the first cooking stage, as the recipe specifies adding them after the 30 minutes are completed. Substitutions The recipe does not provide exact substitutions for ingredients. If you do not have all the herbs, it is best to keep at least the lovage, dill, and parsley listed in the original, as they are added at the end and contribute to the soup's flavor. No alternative is indicated for green onions in the basic recipe, so any change would alter the initial proportions of the dish. Variations For a version close to the original recipe, you can keep the same vegetables and only adjust the amount of noodles or tomato paste, depending on how thick and colorful you want the soup to be. These quantities are not specified in the original source. You can leave the eggs whole, as indicated in the recipe, adding them after the first 20 minutes. It is important not to put them in from the beginning, as in the original recipe they only go into the pot in the second stage, along with the noodles and borscht. Serving ideas The soup is served after adding the dill and parsley and adjusting the salt. Lovage and the sprig of thyme are added during the second stage, and the fresh herbs are added at the end. Since the recipe contains sour borscht, there is no need to assume it will require another ingredient for sourness. The final taste is adjusted first after adding the borscht and tomato paste, then with salt. Frequently asked questions Can this soup be made without a multicooker? The steps provided are designed for a multicooker and the STEW program. The recipe does not provide times or temperatures for stove preparation, so these cannot be established exactly without modifying the original method. When are the eggs added? The eggs are added after the first 20 minutes are completed. They are cracked directly into the pot, along with the noodles, sour borscht, tomato paste, lovage, and the sprig of thyme. Then the STEW program is selected for another 10 minutes. How much noodles and tomato paste are used? Noodles and tomato paste appear in the ingredient list, but without exact quantities. To keep the recipe true to the source, these must be added without assigning a measurement that was not mentioned. Can frozen spinach be used? The source specifies a bunch of fresh spinach, chopped. Using frozen spinach is not indicated, nor is an equivalent quantity, so the basic version uses fresh spinach. When is the salt added? Salt is added at the end, after the second cooking stage is completed. The amount is determined to taste, considering that the borscht and tomato paste already have their own flavor contributions. Nutritional values The values are estimated and cannot be calculated precisely, as the quantities for tomato paste and noodles are not mentioned, the size of the potatoes is not specified, and the number of servings is not indicated. As a guideline, if the entire amount is divided into 4 servings, one serving may have approximately: 250-350 kcal 12-16 g protein 8-12 g fat 35-50 g carbohydrates The estimate takes into account the 5 eggs, the potatoes, the 2 tablespoons of oil, and the mentioned vegetables. The noodles and tomato paste can increase the energy value and the amount of carbohydrates, depending on how much is used. The borscht, spinach, and greens contribute few calories to the total but can add flavor and fiber. Storage and reheating The soup is stored in the refrigerator in a covered container. The original recipe does not specify an exact storage time, so it is recommended to consume it as soon as possible and not to leave it at room temperature. When reheating, heat only the amount that is to be served. The noodles may absorb some liquid after cooling, and the eggs may slightly change texture, so it is better to avoid reheating the entire quantity.

Potato soup with spinach and egg

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