Potato & Spinach Soup with Egg
This traditional European Potato and Spinach Soup is a simple, comforting soup made with potatoes, onion, parsley root, fresh greens, dill, sour cream, and boiled eggs. Adapted from a vintage Latvian cookbook, it’s an economical old-fashioned recipe that works beautifully with spinach, sorrel, or young nettles.
Ingredients
Method
- Peel the potatoes and cut them into long pieces or cubes.
- Bring the water to a boil, add the potatoes and season with salt.
- Finely chop the onion and sauté it in the butter until softened.
- Add the sautéed onion to the soup together with the chopped parsley root.
- Wash the spinach thoroughly.
- Place the spinach in a separate pan with a small amount of water and gently cook until wilted.
- Drain the spinach and press or purée it into a smooth mixture.
- When the potatoes are tender, stir the prepared spinach into the soup.
- Season with freshly grated nutmeg and adjust the salt if necessary.
- Sprinkle generously with chopped fresh dill.
- Divide between bowls and add sour cream and two boiled egg halves to each serving.
Notes
Spinach alternatives: The original recipe specifically says that sorrel or nettles can be used instead of spinach.
If using nettles, blanch them first before preparing the soup.
Add the spinach near the end of cooking to preserve its fresh flavor and color.
The boiled egg and sour cream are part of the traditional serving method, rather than optional garnishes.
Find more recipes in my Recipes page
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