Potato pokhlebka: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">You're right Julia</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.34</span>/5</span> | |||
<span class="reviewDesc">Much nicer when made with vegetable stock, though I cheated with Maggi!</span> <span class="reviewAuthor"> - [[User:Chef|Jerry]] </span></span> | |||
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[[Potato]] pokhlebka is basically a potato [[Soup|soup]], from the Russian Federation. Pokhlebka is quick to prepare and only contains [[Vegetables|vegetables]]. No [[Fat|fat]] is used and the [[Vegetables|vegetables]] should be added to [[Boiling|boiling]] water, not cold. | [[Potato]] pokhlebka is basically a potato [[Soup|soup]], from the Russian Federation. Pokhlebka is quick to prepare and only contains [[Vegetables|vegetables]]. No [[Fat|fat]] is used and the [[Vegetables|vegetables]] should be added to [[Boiling|boiling]] water, not cold. | ||
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| 1 tablespoon [[Parsley|parsley]], chopped | | 1 tablespoon [[Parsley|parsley]], chopped | ||
| 1.25 [[Litres|litres]] water | | 1.25 [[Litres|litres]] water | ||
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Revision as of 16:25, 31 August 2021
Recipe review
You're right Julia
4.34/5
Much nicer when made with vegetable stock, though I cheated with Maggi! - Jerry
| Potato pokhlebka | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 313 |
| Ready in: | 45 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
Potato pokhlebka is basically a potato soup, from the Russian Federation. Pokhlebka is quick to prepare and only contains vegetables. No fat is used and the vegetables should be added to boiling water, not cold.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 onion, finely chopped
- 5-6 medium potatoes, cubed
- Garlic cloves to taste, crushed
- 3 bay leaves
- 8 black peppercorns
- 1 tablespoon dill, chopped
- 1 tablespoon parsley, chopped
- 1.25 litres water
Mise en place
Method
- Add the onion and the potatoes to the water and boil until soft.
- Add the garlic, bay leaves and peppercorns and cook for a further 5 minutes.
- Add the dill and parsley and cook for 2 minutes more.
Serving suggestions
Serve with dark, hot, rye bread.
Variations
There are many types of pokhlebka, each taking its name from the main vegetable or pulse it contains, so you can substitute the potato for lentils and any sort of vegetable you like.
Chef's notes
Although water is traditionally used instead of stock, I would be inclined to use a homemade vegetable stock or make one up with Marigold Swiss bouillon powder.
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