Spinach soup with buttermilk

Last Updated on October 15, 2024

Print this recipe

ingredients

300 g potatoes 150 ml vegetable broth 250 g spinach 750 g buttermilk 1 pinch salt 1 pinch ground black pepper 1 pk hard-boiled egg

step

1. Peel the potatoes, cut into small cubes and simmer in the vegetable broth for about 10 minutes. Meanwhile, pick the spinach, wash and chop coarsely. 2. Add the spinach to the potatoes and simmer for 5 minutes. 3. Blend the mixture and stir in the buttermilk. Season the soup with salt and pepper and season to taste. Heat again, but do not boil. 4. Peel the egg, chop finely and sprinkle it over the soup.