Pureed soups are wonderful way to enjoy vegetables. Plus you don’t have to go grocery shopping in order to make this soup. You can find all the ingredients that you’ll need in your pantry. Use any meat you have in your fridge. And same with peas, use any peas you have, it can be frozen, canned or fresh.
Pureed Pea Soup
- 3 Tbsp olive oil
- 200 g chicken fillet
- 1 onion
- 5 potatoes
- 400 g frozen peas (or canned)
- 1,5 L water
- salt and pepper to taste
- some sour cream
- Cut chicken into small pieces. Peel and chop onion(half-moon). Peel and cut the potatoes in quarters.
- In a large pot, heat the olive oil, add chicken and cook until beginning to golden brown. Add onion and sauté for about 5 minutes, constantly stirring.
- Add the potatoes and cover with water. Bring to a boil.
- Add frozen or canned peas(drained). Bring to a boil. Add salt and pepper. Reduce the heat, cover and simmer for another 20 minutes.
- Puree the soup with blender until smooth. If the soup is too thick, add some water.
- Divide soup into bowls and top it with sour cream.
- If you have some extra time, you can make a design on your soup. For this you will need to transfer the sour cream into the small ziplock, cut the tiny hole in the corner(1-2 mm) and use your imagination . 😉
Duchess potatoes (Pommes de terre duchesse) are a French classic recipe made from mashed potatoes with butter and egg yolks. Using a pastry bag, mashed potatoes are formed into roses and baked in the oven until golden brown.
The dish looks very elegant and is served as a side dish for meat, fish or vegetables.
- 1.5 kg potatoes
- 200 g butter
- Salt and pepper to taste
- A little (on the tip of a knife) grated nutmeg (optional)
- 4 egg yolks
- Peel the potatoes, cut into pieces and boil in salted water. Once the potatoes are cooked (pierce the potatoes with a knife or fork to check), immediately drain the water.
- Mash hot potatoes into a puree, adding butter. Salt, pepper and add nutmeg.
- Add egg yolks and mix very well. Puree should be soft and without lumps.
- Preheat oven to 200C. Line a baking sheet with baking paper or a silicone mat.
- Transfer the puree to a pastry bag fitted with a star tip and pipe the roses of the desired size onto a baking sheet.
- Bake in preheated oven until golden brown, for about 10 minutes.
Hachis Parmentier is a delicious French casserole made with layers of mashed potatoes and ground beef.
The dish is named after Antoine Parmentier (1737-1813). He was a French pharmacist who made potatoes popular in Paris and northern France.
- 1 kg large potatoes
- 100 g butter (50+30+20)
- 50 ml milk (heated)
- 1 large onion
- 1-2 cloves garlic
- 500 g ground beef
- Salt and freshly ground black pepper
- 1 egg
- 30 g grated cheese
- Some seasonings or minced parsley (optional)
- Peel the potatoes and chop them into cubes. Boil in salted water until easily pricked with fork, about 20 minutes. Then drain water.
- Add 50 g of butter and mash. Add warmed milk and mash together to smooth consistency. Taste the puree, add more salt if needed.
- Peel and chop the onion and garlic.
- Melt 30 g of butter in a large pan and saute onion and garlic until soft.
- Add ground beef and cook until browned. Add salt and pepper to taste.
- Take the pan off the fire and let cool down a little. Add a row egg.
- Process to finer texture by using a food processor, if desired.
- Preheat oven to 380F/190C. Grease baking dish.
- Add 1/2 of mashed potatoes in thin layer to the prepared dish. Then layer beef preparation on top of potatoes. You can also add your favorite seasonings at this point or some chopped parsley. (This time, I added paprika).
- Top with remaining potatoes. You can make some shapes on the top using the fork. Add remaining butter and dot on the potatoes. Sprinkle with grated cheese.
- Bake uncovered for about 25 minutes until the top is golden.
If you find yourself with more left over potatoes than you can deal with, this recipe is for you!
Golden Baked Мashed Potatoes
- 1,2 kg potatoes
- 90 g butter
- 100 ml heavy cream or milk (warm)
- Salt and freshly ground black pepper to taste
- Peel the potatoes. Chop the potatoes into cubes. Place them in a medium pot. Add salt to the water and cook for 15-20 minutes. When they are fork tender, strain the potatoes.
- Add butter and mash until smooth and creamy.
- Next, pour the warm heavy cream or milk. Add salt and pepper to taste.
- Coat a baking dish with butter. Transfer potatoes to the prepared dish. You can make some shapes on the top.
- Preheat oven to 400 degrees F. Bake uncovered for about 15 minutes until the top is golden.
Okroshka is a soup, mostly served in summer and always served cold. The ingredients are diced and then mixed with kvass. The ratio of chopped vegetables to kvass is similar to that of cereal to milk. There are tons of different okroshka recipes, but every okroshka must contain green onion, radishes, cucumber, potatoes, boiled eggs and dill.
Okroshka (Cold Slavic Soup)
- 4 hard boiled eggs diced
- 2 boiled potatoes peeled and cut into small cubes
- 1 medium english cucumber peeled and cut into small cubes
- 8 slices (300g) bologna finely diced
- 6-7 radishes thinly diced
- 1/2 bunch dill finely diced
- 1/2 bunch green onion finely diced
- 2 l kvass
- Salt and freshly ground black pepper to taste
- sour cream for garnish (optional)
- Chop all ingredients.
- Now is the time to turn the salad into a soup. Pour the kvass over the chopped vegetables and mix gently. Add salt and pepper according to taste.
- Let the veggies soak all the flavors for about 2-3 hours in the refrigerator before serving. Serve cold with sour cream. Okroshka will taste even better the following day.
One of my husband’s favorite food is draniki. Russian style potato pancakes. Perfect for breakfast or branch. I’ve seen draniki recipes that use mashed potato also, but I personally prefer my potato to be coarsely grated, because then you have more crispy ends. Traditionally draniki are served with sour cream, but you can also serve them with ketchup or cottage cheese.
Potato Pancakes (Draniki)
- 6 medium potatoes washed
- 2 eggs
- 1/2 tsp baking soda
- 50 ml buttermilk
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 50 g all purpose flour
- 1/2 cup olive oil (plus extra)
- 1/2 cup sour cream (optional)
- fresh herbs (optional)
- Peel and grate potatoes. Squeeze grated potatoes with hands, extracting as much liquid as possible.
- In a large bowl beet eggs, baking soda and buttermilk, add grated potatoes, salt, pepper and flour, mix well.
- In a large iron skillet heat the olive oil until hot. Place the tablespoons of batter in the pan and flatten with spoon.
- Reduce heat to medium and cook until the bottom is golden brown.Turn over and cook on the other side.
- Garnish with fresh herbs and serve them hot with sour cream.
The Oven Roasted Potatoes are crispy on the outside but soft and creamy on the inside! This simple side dish is everyone’s favorite.
Oven roasted potatoes
- 6 large Yukon Gold potatoes
- 2 tbsp barbecue sauce
- 1 tbsp mayonnaise
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil
- fresh herbs to garnish
- Preheat oven to 375°F.
- Peel the potatoes and cut them into 4 pieces.
- In a large bowl, toss the potatoes with the barbecue sauce, mayonnaise, salt and pepper.
- Drizzle 4 tbsp of olive oil into baking pan.
- Spread the potatoes evenly on the bottom of prepared baking pan.
- Bake at 375°F for 65 minutes, or until potatoes are golden and tender.
- Garnish with fresh herbs and serve.