Green soup with spinach - nourishing, tasty, appetizing. In this recipe we cook the first dish on rich chicken broth, with potatoes, celery and zucchini. Spinach gives shcham a bright emerald green, creamy texture. For dinner, you can serve soup with a large piece of boiled chicken and cook the second will not have to - a hearty first course does not need any extras. Season this dish with sour cream or heavy cream, and finely chopped onion will add sharpness and spring mood.
Shchi is cooked with both frozen and fresh spinach, this does not affect the taste. To freeze fresh spinach leaves are pressed and rolled into small balls, and then frozen.
Half an hour before cooking soup, I advise you to get frozen spinach from the refrigerator, this will shorten the cooking time.
- Cooking time: 1 hour 20 minutes
- Servings: 8
Ingredients for green cabbage with spinach
- 700 g of chicken (thigh, lower leg);
- 120 g onion;
- 200 grams of celery;
- 350 g potatoes;
- 300 g zucchini;
- 350 g of spinach ice cream;
- salt, bay leaf, vegetable oil.
Method of cooking green soup with spinach
In a soup pot, pour 2-3 tablespoons of vegetable oil. Onions clean from the husk, chop finely.
We send the sliced onions to the pan, over low heat, we pass 5-6 minutes to a translucent state.
Celery stalks without greens cut into small pieces, like onions. Add chopped celery to onion, fry for 5 minutes.
Rinse chicken thighs or legs with cold running water. Put the chicken in the pan on the browned vegetables.
Pour 2.5 liters of cold water, put a few bay leaves, pour salt to taste. On medium heat bring broth to the soup to the boil. Remove scum skimmer. Cooking broth on low heat for 40-45 minutes.
We take out ready chicken thighs from the broth, leave the saucepan on the stove, the broth will boil slowly.
When the chicken has cooled, remove the skin. The skin of the bird is not needed, this delicacy is better to treat the cat.
You can serve soup with chunks of chicken or cook a delicious salad from boiled chicken, for example, a salad with fried mushrooms and chicken.
Zucchini and potatoes for green cabbage soup with spinach, cut into small cubes, throw in boiling broth. Cook over moderate heat until the potatoes are tender. Ripe zucchini must be peeled and seeded.
When the potatoes and zucchini are ready, put spinach in the pan. Instead of ice cream, you can finely chop the leaves of fresh spinach. However, fresh herbs should be taken less; for this recipe, 180-200 g is enough.
Bring to a boil, cook another 3-4 minutes. If the green soup with spinach to boil longer, the bright green color will gradually turn brown. Soup will not look so appetizing, although it does not affect the taste.
Put the chicken thigh in the portion plate without skin, pour the soup, season with sour cream and serve immediately on the table. Enjoy your meal!
By the way, in early spring, in addition to spinach, you can add a little fresh sorrel to the soup, you get sour soup.