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Georgian potato soup

Georgian potato soup
Main Ingredient: Various Vegetables

Course: Various soups and stews

Cuisine: Georgia

Special food: Ethnic

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Georgian potato soup ingredients

  • MAIN SOUP INGREDIENTS
  • 6 c Potatos diced ½"
  • 1⁄2 c Onions chopped small
  • 1⁄4 c Scallions, chopped
  • 1 c Apple sauce
  • 1⁄4 c Apple juice
  • 3 c chicken stock
  • -OR-
  • 3 c Vegetable stock
  • 1 1⁄4 c Heavy Cream
  • 1⁄2 c Cottage cheese
  • 1⁄3 c Raisins
  • 1 garlic cloves, minced
  • 1⁄3 c Dried apricots; chopped
  • 2 1⁄2 T flour
  • spices
  • 1⁄4 t Cumin
  • 2 t Dry mustard
  • 1⁄2 t white pepper
  • 1 T Dried hot pepper flakes
  • 2 t Salt
  • 1 t Dill dried and crushed
  • 1 T parsley, fresh, chopped
  • 3 T Carrots julienned

Cooking Georgian potato soup

1. Mixi 1 cup of the cream, the cottage cheese, & the flour in mixing bowl.
2. Beat until smooth then blend in the remianing cream.
3. This can be done by hand, with a hand mixer, or in a blender.
4. Set aside in refrigerator.
5. Mix all of the spices together and divide into 2 equal portions.
6. Take a large, heavy pot and place on high heat for 3-4 minutes.
7. Add the vegetables except for 2 cups of the diced potatos.
8. And 1 of the spice portions.
9. Stiri and cook over the high heat for 4-6 minutes being sure to scrape the crusts that form on the bottom of the pot. Add the apple juice and then the apple sauce.
10. Stir & cook for 2-3 minutes then add the stock, the other spice portion.
11. Cook while stirring for 12 minutes.
12. Remove and either rice the mixture or puree it in a blander until it is smooth.
13. Return to the pot, add the 2 cups of diced potatos, bring to a boil, reduce heat to low, stir well, cover and cook for 15 minutes.
14. Add more stock if more liquid is need.
15. Blend in the cream mixture and continue to cook stirring as you do for 3-4 minutes.


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