Russian spinach soup with potatoes and smoked meat
The first time I made this soup, I had frozen spinach and some leftover smoked pork from another meal. I found the recipe, quickly prepared the ingredients, and it seemed like the kind of soup you can make without much planning. It doesn't require special techniques or complicated ingredients. It goes very quickly if you have everything on hand, and you don't need to keep a constant eye on the pot.
Quick info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Cooking time: 30 minutes
Servings: 4
Difficulty: easy
Type: hearty lunch or dinner soup
Ingredients
400 g smoked pork (sliced)
4 hard-boiled eggs
2 small carrots
2 potatoes
1 onion
500 g spinach (I use frozen)
300 g low-fat sour cream
Lemon juice, to taste
Salt
Preparation method
1. Bring a pot of water (about 3 liters) to a boil.
2. Add the sliced smoked pork. Let it cook while you clean the vegetables.
3. Peel and wash the carrots, potatoes, and onion.
4. Chop the onion and carrots finely, and cut the potatoes into cubes.
5. Add the vegetables to the pot next to the meat.
6. Add salt, about a teaspoon at the beginning, and let it boil for 20-25 minutes until the vegetables are cooked.
7. When the vegetables are tender, add the spinach (if using frozen, add it directly, no need to thaw). Cook for another 5 minutes.
8. In the meantime, mix the sour cream with a few tablespoons of hot soup until it reaches the soup's temperature. Incorporate the sour cream into the pot, stirring gently.
9. Adjust the taste with lemon juice, according to how sour you want the soup. Check the salt as well.
10. To serve, chop the hard-boiled eggs into cubes and sprinkle them over each serving of soup.
Why I make this recipe often
I like it because I can use frozen spinach and any smoked meat I have. It's filling, quick to prepare, and I don't need many dishes. It's suitable for a simple lunch, especially when I want something with vegetables but also hearty.
Tips and variations
Tips
- If the spinach is older or has a lot of water, you can drain it a bit before adding it.
- If you want the soup to be thinner, you can add a little hot water at the end.
- Boil the eggs in parallel while the soup is cooking to save time.
Substitutions
- Instead of smoked pork, you can use smoked beef or smoked chicken thighs if you have them.
- Low-fat sour cream can be replaced with regular sour cream if you're not concerned about calories.
- You can also use fresh spinach; just wash and chop it before adding it.
Variations
- If you don't want any meat, you can make the soup with just vegetables and increase the amount of spinach.
- For a creamier texture, you can puree part of the soup before adding the spinach and sour cream.
- If you like the soup more sour, use more lemon juice.
Serving ideas
- I usually serve the soup hot with slices of fresh bread.
- You can also add fresh herbs (dill or parsley) at the end if you have some in the fridge.
Frequently asked questions
1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach works very well too. Wash it well and chop it before adding it to the soup. The cooking time remains short, just enough to soften it.
2. Does the smoked meat need to be already cooked?
No, you use raw smoked meat. If it's very tough, let it boil for 5-10 minutes before adding the vegetables.
3. What type of sour cream is best?
I use low-fat sour cream (10-12%), but any type works. If you want a richer soup, use fattier sour cream.
4. Can I sour the soup with vinegar?
If you don't have lemon, you can use a little vinegar, but add it gradually and taste.
5. How do I prevent the sour cream from curdling?
Mix the sour cream with hot soup before pouring it into the pot, then add it gradually while stirring constantly.
Nutritional values
Approximately, per serving of soup (from 4 servings):
Calories: 280-320 kcal
Protein: 19-21 g
Fat: 14-17 g (depends on the type of sour cream and meat)
Carbohydrates: 20-25 g
Values vary depending on the sour cream used and the type of smoked meat. The soup is balanced, providing protein from meat and eggs, fiber, and vitamins from vegetables and spinach.
Storage and reheating
The soup keeps well in the fridge for up to 2 days. It's best not to put the boiled eggs directly in the pot if you know you won't consume it all, but to add them to the bowl when serving. When reheating, do it on low heat and don't let it boil hard after adding the sour cream to prevent curdling. If it seems too thick after a day, add a little warm water when reheating.
The first time I made this soup, I had frozen spinach and some leftover smoked pork from another meal. I found the recipe, quickly prepared the ingredients, and it seemed like the kind of soup you can make without much planning. It doesn't require special techniques or complicated ingredients. It goes very quickly if you have everything on hand, and you don't need to keep a constant eye on the pot.
Quick info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Cooking time: 30 minutes
Servings: 4
Difficulty: easy
Type: hearty lunch or dinner soup
Ingredients
400 g smoked pork (sliced)
4 hard-boiled eggs
2 small carrots
2 potatoes
1 onion
500 g spinach (I use frozen)
300 g low-fat sour cream
Lemon juice, to taste
Salt
Preparation method
1. Bring a pot of water (about 3 liters) to a boil.
2. Add the sliced smoked pork. Let it cook while you clean the vegetables.
3. Peel and wash the carrots, potatoes, and onion.
4. Chop the onion and carrots finely, and cut the potatoes into cubes.
5. Add the vegetables to the pot next to the meat.
6. Add salt, about a teaspoon at the beginning, and let it boil for 20-25 minutes until the vegetables are cooked.
7. When the vegetables are tender, add the spinach (if using frozen, add it directly, no need to thaw). Cook for another 5 minutes.
8. In the meantime, mix the sour cream with a few tablespoons of hot soup until it reaches the soup's temperature. Incorporate the sour cream into the pot, stirring gently.
9. Adjust the taste with lemon juice, according to how sour you want the soup. Check the salt as well.
10. To serve, chop the hard-boiled eggs into cubes and sprinkle them over each serving of soup.
Why I make this recipe often
I like it because I can use frozen spinach and any smoked meat I have. It's filling, quick to prepare, and I don't need many dishes. It's suitable for a simple lunch, especially when I want something with vegetables but also hearty.
Tips and variations
Tips
- If the spinach is older or has a lot of water, you can drain it a bit before adding it.
- If you want the soup to be thinner, you can add a little hot water at the end.
- Boil the eggs in parallel while the soup is cooking to save time.
Substitutions
- Instead of smoked pork, you can use smoked beef or smoked chicken thighs if you have them.
- Low-fat sour cream can be replaced with regular sour cream if you're not concerned about calories.
- You can also use fresh spinach; just wash and chop it before adding it.
Variations
- If you don't want any meat, you can make the soup with just vegetables and increase the amount of spinach.
- For a creamier texture, you can puree part of the soup before adding the spinach and sour cream.
- If you like the soup more sour, use more lemon juice.
Serving ideas
- I usually serve the soup hot with slices of fresh bread.
- You can also add fresh herbs (dill or parsley) at the end if you have some in the fridge.
Frequently asked questions
1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach works very well too. Wash it well and chop it before adding it to the soup. The cooking time remains short, just enough to soften it.
2. Does the smoked meat need to be already cooked?
No, you use raw smoked meat. If it's very tough, let it boil for 5-10 minutes before adding the vegetables.
3. What type of sour cream is best?
I use low-fat sour cream (10-12%), but any type works. If you want a richer soup, use fattier sour cream.
4. Can I sour the soup with vinegar?
If you don't have lemon, you can use a little vinegar, but add it gradually and taste.
5. How do I prevent the sour cream from curdling?
Mix the sour cream with hot soup before pouring it into the pot, then add it gradually while stirring constantly.
Nutritional values
Approximately, per serving of soup (from 4 servings):
Calories: 280-320 kcal
Protein: 19-21 g
Fat: 14-17 g (depends on the type of sour cream and meat)
Carbohydrates: 20-25 g
Values vary depending on the sour cream used and the type of smoked meat. The soup is balanced, providing protein from meat and eggs, fiber, and vitamins from vegetables and spinach.
Storage and reheating
The soup keeps well in the fridge for up to 2 days. It's best not to put the boiled eggs directly in the pot if you know you won't consume it all, but to add them to the bowl when serving. When reheating, do it on low heat and don't let it boil hard after adding the sour cream to prevent curdling. If it seems too thick after a day, add a little warm water when reheating.