Russian Smoked Potato Soup
As Alla Zagoruyko and Yulia Converse, from Tver, Russia, taught Lindsay Sterling in Yarmouth, Maine, March 2015
Serves 10 or more small bowls
Cooking time: 45 min.
4 cups grated Trader Joe's Smoked Gouda (include skin for more smoke flavor) - about 2/3 lb. (it melts magically into the broth - other varieties don't dissolve as well)
3 large carrots, sliced into 1/4" rounds
1 stalk celery, leaves sliced finely and stems sliced into 1/4 inch slices
1 tsp salt
2 Tbsp oil
2 yellow onions, sliced
2 cloves garlic, minced
1 bay leaf
salt and pepper to taste
1/2 bunch parsley, leaves picked, and stems sliced finely (or substitute dill or chives)
3 large potatoes, peeled and cut into 1/2 inch cubes
Fill large soup pot with water, and heat on high. Add celery stems, leaves, and carrots, and 1 tsp salt. In saute pan with 2 Tbsp oil, saute sliced onions on medium-low heat until translucent, about 15 minutes. Once they're soft, add onions to the soup pot with bay leaf, fresh cracked pepper, garlic and parsley stems. Cook for seven minutes more and than add the potatoes. When potatoes are soft, add the grated cheese and stir gently to dissolve. Garnish with fresh parsley leaves.
Copyright Lindsay Sterling 2015
4 cups grated Trader Joe's Smoked Gouda (include skin for more smoke flavor) - about 2/3 lb. (it melts magically into the broth - other varieties don't dissolve as well)
3 large carrots, sliced into 1/4" rounds
1 stalk celery, leaves sliced finely and stems sliced into 1/4 inch slices
1 tsp salt
2 Tbsp oil
2 yellow onions, sliced
2 cloves garlic, minced
1 bay leaf
salt and pepper to taste
1/2 bunch parsley, leaves picked, and stems sliced finely (or substitute dill or chives)
3 large potatoes, peeled and cut into 1/2 inch cubes
Fill large soup pot with water, and heat on high. Add celery stems, leaves, and carrots, and 1 tsp salt. In saute pan with 2 Tbsp oil, saute sliced onions on medium-low heat until translucent, about 15 minutes. Once they're soft, add onions to the soup pot with bay leaf, fresh cracked pepper, garlic and parsley stems. Cook for seven minutes more and than add the potatoes. When potatoes are soft, add the grated cheese and stir gently to dissolve. Garnish with fresh parsley leaves.
Copyright Lindsay Sterling 2015
