Ingredients with Measurements:
- 2 cups of peeled and diced potatoes
- 1 cup of chopped onion
- 2 cloves of minced garlic
- 4 cups of chicken or vegetable broth
- 1 cup of kashk (dried yogurt)
- 1 tablespoon of olive oil
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the diced potatoes and chicken or vegetable broth to the pot.
4. Bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender.
5. Remove the soup from the heat and let it cool for a few minutes.
6. Using an immersion blender or regular blender, puree the soup until it is smooth.
7. Return the soup to the pot and stir in the kashk until it is fully incorporated.
8. Season the soup with salt and pepper to taste.
9. Reheat the soup over low heat until it is hot.
10. Ladle the soup into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat until the potatoes are tender.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 210
Fat: 7g
Carbohydrates: 29g
Protein: 10g
Sodium: 780mg
Fiber: 4g
Substitutions for ingredients:
- You can use sour cream or Greek yogurt instead of kashk.
- You can use vegetable broth instead of chicken broth to make the soup vegetarian.
Variations:
- Add cooked chicken or beef to the soup for a heartier meal.
- Add chopped fresh herbs such as thyme or rosemary for extra flavor.
- Add diced carrots or celery for more vegetables.
Tips and tricks:
- Be careful when blending hot soup in a regular blender. Let the soup cool for a few minutes before blending and blend in small batches.
- If the soup is too thick, add more broth or water to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is hot.
Presentation ideas:
Serve the soup in a bowl with a slice of crusty bread on the side.
Garnishes:
Garnish the soup with chopped fresh parsley.
Pairings:
Serve the soup with a side salad or a slice of bread.
Suggested side dishes:
- Mixed green salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the soup until the potatoes are tender.
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Food history:
Kashk and potato soup is a traditional Persian dish that is often served during the winter months.
Flavor profiles:
This soup is creamy, savory, and slightly tangy from the kashk.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Iranian