The first time I made this soup, I admit, I wasn't even sure what I was doing. I was looking at the spinach in the fridge – I had almost forgotten about it, still fresh, but clearly it was desperately signaling me to cook it. My son had just asked for "something quick, but with meat and no pasta again." So, I got started, somewhat reluctantly at first. It didn't seem special at all, but you know how it is; when you're not in the mood, you actually end up discovering good things. I was surprised that something so tasty came out of it, with just what I had at home, and honestly, it didn't take me long at all. And on this occasion, I discovered that this spinach soup is the kind of meal you can whip up after a long day when you need something good, quick, and that won't leave you with a sink full of dishes. For us, it has become a go-to option when everyone wants to eat RIGHT NOW.
It takes about 15 minutes from start to finish – if you’re careful, maybe even less. I’d say it yields about 4-5 normal servings, meaning four full bowls, without skimping on the spinach. It’s not complicated at all; you just need a good knife, a pot, and if you want to be efficient, chop everything at the beginning. The skill level is "can chop onions without cutting fingers." For those who cook more often, it’s a breeze.
I make this soup often for a simple reason: I always have spinach on hand, and the kids don’t complain as much as they do with other green dishes, maybe because bacon works wonders (come on, we all admit that if there’s something smoky on the plate, everything changes). Plus, it’s really quick – meaning if you’re craving something warm but don’t want to stand over a pot, it works perfectly. I’ve tested it when I came home utterly exhausted from work and on weekends when I completely forgot to cook. It has never disappointed me.
Here are the ingredients, in the order I use them, along with their roles:
1 red Kapia pepper – for a sweet taste and a bit of color; it doesn’t have to be Kapia, any red pepper will do, but it looks nicer this way
1 medium onion – the base flavor, don’t skip it, or the soup will be bland
2 cloves of garlic – add depth; you can't make spinach soup without them
100g smoked bacon (or smoked lard, which I’ve used sometimes, but I prefer bacon) – adds flavor, texture, and convinces picky eaters
2 tablespoons oil (I use sunflower oil; you can use olive oil, but not too much as it changes the taste)
3 tablespoons rice – just enough; you’re not making pilaf, just thickening the soup
1 teaspoon hot pepper paste (the kind in a jar; sweet works too if you have small kids, or use less if you don’t want it spicy)
about 1 liter + 1 liter of hot water (meaning you add it in two batches, as it makes the soup tastier, and it doesn’t cool down when you add the spinach)
200ml sour cream – adds creaminess, so the soup isn’t "dry"; I use cooking cream or 20% fat, not liquid whipped cream
500g fresh spinach (frozen works too, but I prefer fresh for that nice texture)
1 tablespoon lemon juice (for acidity; don’t skip it, or the soup comes out "heavy")
salt to taste, depending on how salty the lard/bacon is
Now, let’s get to the steps, because I know for sure that’s what you want to read – not childhood stories.
1. Clean and chop everything at the beginning. Dice the onion, chop the Kapia pepper into pieces, and slice the garlic thinly. Cut the bacon into cubes or strips, however you prefer to feel it in the soup.
2. In a large pot, heat the oil – it shouldn’t sizzle too much, just enough to start smelling nice – and add the onion, pepper, and bacon to sauté for about 2-3 minutes, stirring to prevent sticking or burning. When the bacon starts to release its smoky aroma and the onion becomes slightly translucent, add the garlic. Don’t let it cook too long, or it will become bitter.
3. Now add 1 liter of hot water over the sautéed vegetables (if you add cold water, the bacon shrinks, and you won't have tasty broth, I don’t know why, but I’ve tested it). Add salt (carefully, since the bacon is salty) and the rice (washed beforehand; you don’t want it to boil with dirty starch). Also add the hot pepper paste, to taste. Stir.
4. Boil everything for about 8-10 minutes over medium heat, uncovered, to cook the rice halfway and let the flavors mingle. During this time, if you have fresh spinach with long stems, tear them off or cut them as they become stringy, and wash it thoroughly (I’ve had it happen where sand remains, and you don’t want that in your soup).
5. After 8-10 minutes, add another liter of hot water (or to your eye, so the soup doesn’t turn out too thick) and the sour cream. Mix well to prevent it from curdling (you can scoop a bit of hot broth into a cup and mix it with the sour cream beforehand; I pour it directly and it has never curdled on me, but if you’re a perfectionist…).
6. Now toss the spinach leaves into the pot. I add the whole amount at once; it doesn’t need to boil long, just 2-3 minutes, just enough to wilt. Bring it to a boil again, stir, and taste for salt.
7. Turn off the heat and squeeze the lemon juice directly into the pot, or if you prefer, add it gradually so it doesn’t become too sour (for us, all at once works, but everyone has their own taste buds). Mix well.
8. Serve while it’s still hot. Normally, there’s nothing left for the next day, but if there is, it keeps well (see below).
In short: chop, sauté, boil briefly, add what’s needed, done! You can’t go wrong if you follow these steps.
Tips, variations, and serving ideas
Tips:
Don’t cut the bacon too thick, or it will be chewy.
Don’t pour cold water over hot bacon – I’ve tested it, and the soup turned out bland; I don’t know what reaction happens, but it’s a shame for the ingredient.
Don’t boil the spinach too long, or it will turn brown and have a "hay-like" taste. Turn off the heat 2-3 minutes after adding it.
If you use low-fat sour cream (under 12%), there’s a risk it will curdle when boiled. You can temper it with warm broth, but I haven’t had issues if I work quickly.
Substitutions:
Instead of bacon, you can use smoked ham, or if it’s a fasting period – replace the bacon with boiled chickpeas and add liquid smoke (you can find this in health stores, although it doesn’t have quite the same taste).
You can replace the sour cream with full-fat Greek yogurt if you want something "lighter."
You can swap the rice for quinoa for a gluten-free option, or skip it altogether if you want a lighter dish (but then add more spinach).
The hot pepper paste can also be sweet pepper paste if kids are eating too.
Variations:
If you want it to be very, very smooth, you can blend everything before adding the spinach, then add the spinach at the end just to wilt. You’ll get a creamier soup more like a restaurant, but we like it rustic, with all the chunks intact.
If you have time, you can use vegetable or chicken stock instead of water – it gives the soup another richness, but for the "instant" version, hot water is perfect.
You can add croutons or pumpkin seeds on top when serving for an extra texture boost if you want to impress guests.
Serving ideas:
A spoonful of extra sour cream in the bowl, freshly ground pepper, and possibly a few toasted seeds (pumpkin, sunflower).
It goes well with toasted bread, spread with garlic.
For a complete menu: this soup followed by grilled chicken breast with vegetables, and a light compote for dessert.
It pairs well with a glass of dry white wine if you’re in the mood, but for us, it also goes great with a cold beer, especially in summer.
Frequently asked questions
Can it be made without bacon/smoked meat?
Yes, but it won’t have the same intense flavor. You can use a bit of smoky oil or smoked paprika, or compensate with more pepper paste and a bit more onion. You can also try chickpeas or lentils for added texture.
Can frozen spinach be used?
Absolutely. Just toss it directly into the pot (don’t thaw it beforehand). It doesn’t have the same nice texture as fresh, but in winter, when you can’t find good stuff in the market, you won’t hesitate. If you use frozen, let it cook for 1-2 minutes longer.
Can it be prepared in advance?
Yes, but I don’t recommend keeping it too long (more than 24 hours), as the spinach loses its freshness and the soup becomes cloudier. It’s best to make and serve it fresh, but if there are leftovers, reheat gently, not on high heat.
What do I do if I want to avoid gluten entirely?
Just skip the rice or replace it with quinoa or millet. I’ve tried it with buckwheat, which has no charm, but quinoa works fine.
What do I do if the sour cream curdles in the soup?
This happens if the sour cream was too cold or of poor quality. Don’t panic, just mix well, and when serving, add extra fresh sour cream on top. It doesn’t affect the taste, just the texture.
Can the soup be frozen?
I don’t recommend it; the spinach becomes mushy, and the rice turns to mush after thawing. It’s better to make it fresh; it’s quick anyway.
How many calories are in a serving?
It depends on the sour cream and bacon, but a serving has around 220-250 kcal if you use 20% sour cream. Macros: about 8g protein, 10g fat, 25g carbohydrates. If you replace the bacon with chickpeas and the sour cream with yogurt, you can reduce the calories by about 50 per serving. This soup is also good for those looking to diet, as it fills you up quickly due to the rice and protein, but it’s not heavy on the liver. It has enough fiber, vitamins from the spinach and peppers, and is a complete meal, especially if you don’t overdo it with the bread.
How to store and reheat
If there’s leftover soup, keep it in the fridge in a well-sealed container, not in the pot with a lid. It stays fine for about 24 hours, a maximum of two days. When reheating, put it on low heat, stirring gently to prevent the sour cream from curdling and to avoid destroying the spinach leaves. Don’t bring it to a boil again, as it will turn brown and the spinach will "cook" inside. If you want it tangy again, add another teaspoon of lemon juice after reheating, but taste first so you don’t overdo it.
That’s it; that’s how I make it every time. There’s never too much left, and honestly, it has saved me many times when I didn’t feel like cooking or didn’t have much time to spend in the kitchen.
It takes about 15 minutes from start to finish – if you’re careful, maybe even less. I’d say it yields about 4-5 normal servings, meaning four full bowls, without skimping on the spinach. It’s not complicated at all; you just need a good knife, a pot, and if you want to be efficient, chop everything at the beginning. The skill level is "can chop onions without cutting fingers." For those who cook more often, it’s a breeze.
I make this soup often for a simple reason: I always have spinach on hand, and the kids don’t complain as much as they do with other green dishes, maybe because bacon works wonders (come on, we all admit that if there’s something smoky on the plate, everything changes). Plus, it’s really quick – meaning if you’re craving something warm but don’t want to stand over a pot, it works perfectly. I’ve tested it when I came home utterly exhausted from work and on weekends when I completely forgot to cook. It has never disappointed me.
Here are the ingredients, in the order I use them, along with their roles:
1 red Kapia pepper – for a sweet taste and a bit of color; it doesn’t have to be Kapia, any red pepper will do, but it looks nicer this way
1 medium onion – the base flavor, don’t skip it, or the soup will be bland
2 cloves of garlic – add depth; you can't make spinach soup without them
100g smoked bacon (or smoked lard, which I’ve used sometimes, but I prefer bacon) – adds flavor, texture, and convinces picky eaters
2 tablespoons oil (I use sunflower oil; you can use olive oil, but not too much as it changes the taste)
3 tablespoons rice – just enough; you’re not making pilaf, just thickening the soup
1 teaspoon hot pepper paste (the kind in a jar; sweet works too if you have small kids, or use less if you don’t want it spicy)
about 1 liter + 1 liter of hot water (meaning you add it in two batches, as it makes the soup tastier, and it doesn’t cool down when you add the spinach)
200ml sour cream – adds creaminess, so the soup isn’t "dry"; I use cooking cream or 20% fat, not liquid whipped cream
500g fresh spinach (frozen works too, but I prefer fresh for that nice texture)
1 tablespoon lemon juice (for acidity; don’t skip it, or the soup comes out "heavy")
salt to taste, depending on how salty the lard/bacon is
Now, let’s get to the steps, because I know for sure that’s what you want to read – not childhood stories.
1. Clean and chop everything at the beginning. Dice the onion, chop the Kapia pepper into pieces, and slice the garlic thinly. Cut the bacon into cubes or strips, however you prefer to feel it in the soup.
2. In a large pot, heat the oil – it shouldn’t sizzle too much, just enough to start smelling nice – and add the onion, pepper, and bacon to sauté for about 2-3 minutes, stirring to prevent sticking or burning. When the bacon starts to release its smoky aroma and the onion becomes slightly translucent, add the garlic. Don’t let it cook too long, or it will become bitter.
3. Now add 1 liter of hot water over the sautéed vegetables (if you add cold water, the bacon shrinks, and you won't have tasty broth, I don’t know why, but I’ve tested it). Add salt (carefully, since the bacon is salty) and the rice (washed beforehand; you don’t want it to boil with dirty starch). Also add the hot pepper paste, to taste. Stir.
4. Boil everything for about 8-10 minutes over medium heat, uncovered, to cook the rice halfway and let the flavors mingle. During this time, if you have fresh spinach with long stems, tear them off or cut them as they become stringy, and wash it thoroughly (I’ve had it happen where sand remains, and you don’t want that in your soup).
5. After 8-10 minutes, add another liter of hot water (or to your eye, so the soup doesn’t turn out too thick) and the sour cream. Mix well to prevent it from curdling (you can scoop a bit of hot broth into a cup and mix it with the sour cream beforehand; I pour it directly and it has never curdled on me, but if you’re a perfectionist…).
6. Now toss the spinach leaves into the pot. I add the whole amount at once; it doesn’t need to boil long, just 2-3 minutes, just enough to wilt. Bring it to a boil again, stir, and taste for salt.
7. Turn off the heat and squeeze the lemon juice directly into the pot, or if you prefer, add it gradually so it doesn’t become too sour (for us, all at once works, but everyone has their own taste buds). Mix well.
8. Serve while it’s still hot. Normally, there’s nothing left for the next day, but if there is, it keeps well (see below).
In short: chop, sauté, boil briefly, add what’s needed, done! You can’t go wrong if you follow these steps.
Tips, variations, and serving ideas
Tips:
Don’t cut the bacon too thick, or it will be chewy.
Don’t pour cold water over hot bacon – I’ve tested it, and the soup turned out bland; I don’t know what reaction happens, but it’s a shame for the ingredient.
Don’t boil the spinach too long, or it will turn brown and have a "hay-like" taste. Turn off the heat 2-3 minutes after adding it.
If you use low-fat sour cream (under 12%), there’s a risk it will curdle when boiled. You can temper it with warm broth, but I haven’t had issues if I work quickly.
Substitutions:
Instead of bacon, you can use smoked ham, or if it’s a fasting period – replace the bacon with boiled chickpeas and add liquid smoke (you can find this in health stores, although it doesn’t have quite the same taste).
You can replace the sour cream with full-fat Greek yogurt if you want something "lighter."
You can swap the rice for quinoa for a gluten-free option, or skip it altogether if you want a lighter dish (but then add more spinach).
The hot pepper paste can also be sweet pepper paste if kids are eating too.
Variations:
If you want it to be very, very smooth, you can blend everything before adding the spinach, then add the spinach at the end just to wilt. You’ll get a creamier soup more like a restaurant, but we like it rustic, with all the chunks intact.
If you have time, you can use vegetable or chicken stock instead of water – it gives the soup another richness, but for the "instant" version, hot water is perfect.
You can add croutons or pumpkin seeds on top when serving for an extra texture boost if you want to impress guests.
Serving ideas:
A spoonful of extra sour cream in the bowl, freshly ground pepper, and possibly a few toasted seeds (pumpkin, sunflower).
It goes well with toasted bread, spread with garlic.
For a complete menu: this soup followed by grilled chicken breast with vegetables, and a light compote for dessert.
It pairs well with a glass of dry white wine if you’re in the mood, but for us, it also goes great with a cold beer, especially in summer.
Frequently asked questions
Can it be made without bacon/smoked meat?
Yes, but it won’t have the same intense flavor. You can use a bit of smoky oil or smoked paprika, or compensate with more pepper paste and a bit more onion. You can also try chickpeas or lentils for added texture.
Can frozen spinach be used?
Absolutely. Just toss it directly into the pot (don’t thaw it beforehand). It doesn’t have the same nice texture as fresh, but in winter, when you can’t find good stuff in the market, you won’t hesitate. If you use frozen, let it cook for 1-2 minutes longer.
Can it be prepared in advance?
Yes, but I don’t recommend keeping it too long (more than 24 hours), as the spinach loses its freshness and the soup becomes cloudier. It’s best to make and serve it fresh, but if there are leftovers, reheat gently, not on high heat.
What do I do if I want to avoid gluten entirely?
Just skip the rice or replace it with quinoa or millet. I’ve tried it with buckwheat, which has no charm, but quinoa works fine.
What do I do if the sour cream curdles in the soup?
This happens if the sour cream was too cold or of poor quality. Don’t panic, just mix well, and when serving, add extra fresh sour cream on top. It doesn’t affect the taste, just the texture.
Can the soup be frozen?
I don’t recommend it; the spinach becomes mushy, and the rice turns to mush after thawing. It’s better to make it fresh; it’s quick anyway.
How many calories are in a serving?
It depends on the sour cream and bacon, but a serving has around 220-250 kcal if you use 20% sour cream. Macros: about 8g protein, 10g fat, 25g carbohydrates. If you replace the bacon with chickpeas and the sour cream with yogurt, you can reduce the calories by about 50 per serving. This soup is also good for those looking to diet, as it fills you up quickly due to the rice and protein, but it’s not heavy on the liver. It has enough fiber, vitamins from the spinach and peppers, and is a complete meal, especially if you don’t overdo it with the bread.
How to store and reheat
If there’s leftover soup, keep it in the fridge in a well-sealed container, not in the pot with a lid. It stays fine for about 24 hours, a maximum of two days. When reheating, put it on low heat, stirring gently to prevent the sour cream from curdling and to avoid destroying the spinach leaves. Don’t bring it to a boil again, as it will turn brown and the spinach will "cook" inside. If you want it tangy again, add another teaspoon of lemon juice after reheating, but taste first so you don’t overdo it.
That’s it; that’s how I make it every time. There’s never too much left, and honestly, it has saved me many times when I didn’t feel like cooking or didn’t have much time to spend in the kitchen.
Ingredients
1 red Kapia pepper, 1 onion, 1 teaspoon chili paste, 1 tablespoon lemon juice, 2 cloves of garlic, 2 tablespoons oil, 3 tablespoons rice, 100g sliced smoked bacon [or smoked lard], 200ml sour cream, 500g spinach