GEORGIAN POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Vegetables
Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MAIN SOUP
INGREDIENTS——————-
6 c Potatos diced 1/2″
1/2 c Onions chopped small
1/4 c Scallions chopped
1 c Apple sauce
1/4 c Apple juice
3 c Chicken stock
-OR-
3 c Vegetable stock
1 1/4 c Heavy cream
1/2 c Cottage cheese
1/3 c Raisins
1 ea Garlic clove minced
1/3 c Dried apricots chopped
2 1/2 tb Flour
—–SPICES—–
1/4 ts Cumin
2 ts Dry mustard
1/2 ts White pepper
1 tb Dried hot pepper flakes
2 ts Salt
1 t Dill dried and crushed
1 tb Parsley fresh chopped
3 tb 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

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