Thursday, November 12, 2015

Russian potato soup

Last week when we got home from our trip, I noticed a basket of potatoes that I had left on the kitchen counter, were showing signs of starting to sprout.

I wanted to use them pretty quick, before they turned into potato plants, so I pulled out an old recipe for Russian potato soup.
The recipe came from the Courier Journal years ago.  I am not sure why it's called "Russian" but it has a different taste than the usual creamy white potato soup.

Russian Potato Soup
4 Tbsp. butter or bacon grease
2 medium onions, diced
3  stalks celery diced
3 to 4 lbs. potatoes diced (I like the red ones with the skin left on)
2 carrots, shredded
2 cloves garlic, minced
1 cup diced ham
chicken stock
bay leaf
1 tsp. dried basil
1/2 tsp. paprika
1 tsp. salt
1 Tbsp. worcestershire sauce

Melt butter in a large soup pot. Add diced onions, celery, potatoes and carrots. Saute and stir veggies over medium high heat until they begin to soften and brown a bit. 

Add diced ham and minced garlic. Continue to cook and stir.

Add chicken broth  - enough to cover veggies. 

Add bay leaf, salt, basil, paprika and worcestershire sauce.
Cover and simmer until veggies are cooked through. 

Serve just as it is...

...or you can stir a dollop of sour cream into your bowl.

этот суп хорош   !!
(this soup is good !! )

1 comment:

  1. Sounds tasty. Just cranked out a batch of split pea with ham this morning. I wonder how a leek would be in your soup.