Georgian potato soup

Yield: 8 servings

Measure Ingredient
6 cups Potatos diced 1/2\"
½ cup Onions chopped small
¼ cup Scallions chopped
1 cup Apple sauce
¼ cup Apple juice
3 cups Chicken stock OR-
¼ teaspoon Cumin
2 teaspoons Dry mustard
½ teaspoon White pepper
1 tablespoon Dried hot pepper flakes
3 cups Vegetable stock
1¼ cup Heavy cream
½ cup Cottage cheese
⅓ cup Raisins
1 each Garlic clove minced
⅓ cup Dried apricots chopped
2½ tablespoon Flour
2 teaspoons Salt
1 teaspoon Dill dried and crushed
1 tablespoon Parsley fresh & chopped
3 tablespoons Carrots julienned



Mix 1 cup of the cream, the cottage cheese, & the flour in mixing bowl. Beat until smooth then blend in the remianing cream. This can be done by hand, with a hand mixer, or in a blender. Set aside in refrigerator. Mix all of the spices together and divide into 2 equal portions. Take a large, heavy pot and place on HIGH heat for 3-4 minutes. Add the vegetables except for 2 cups of the diced potatos.

and 1 of the spice portions. Stir 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. Stir & cook for 2-3 minutes then add the stock, the other spice portion. Cook while stirring for 12 minutes. Remove and either rice the mixture or puree it in a blander until it is smooth. 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. Add more stock if more liquid is need. Blend in the cream mixture and continue to cook stirring as you do for 3-4 minutes. ORIGIN: Dr. Myra Rostinisa, Tblisi-Goergia, circa 1995 Submitted By DON HOUSTON On 09-24-95

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