Spinach soup with potatoes

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WHO COOKS

“Spring spinach with potatoes is easy to make, fragrant and filling,” writes Rumen Petrov.

PRODUCTS

400 years spinach

5-6 potato

1-2 carrot

1 onion head

2 a sprig of fresh onion

5-6 spoons. chubby

2 cloves of garlic

1600 – 2000 ml broth or water

5-6 a sprig of fresh chives

5-6 a sprig of parsley

pepper and salt to taste

METHOD OF PREPARATION:

We clean it Spinach and clean from the stems. Peel the onion, potatoes and carrots and wash them. Dice the potatoes. Heat the fat in a suitable pan.

It suffocates me under the lid and with a little water finely chopped onion. Next, we add fresh onion, grated carrot and minced garlic. After 2-3 minutes, add the potatoes, cook for another few minutes and sprinkle some salt.

We add Add 2/3 of the stock and cook the potatoes until soft. Then we will add finely chopped spinach, chives and parsley. Add the remaining stock until desired thickness is reached. Remove the soup from the heat, sprinkle with salt and black pepper.

We serve it is heated, if desired, sprinkled with yellow cheese or grated cheese.

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