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Georgian Potato Soup


Main soup ingredients

6 cups potatoes inch diced
cup onions small, chopped
cup scallions, chopped
1 cup apple sauce
cup apple juice
3 cups chicken stock or 3 cups vegetable stock
1 cups heavy cream
cup cottage cheese
⅓ cup raisins
1 garlic clove, minced
⅓ cup dried apricots, chopped
2 tablespoons flour


teaspoon cumin
2 teaspoons dry mustard
teaspoon white pepper
1 tablespoon hot pepper flakes, dried
2 teaspoon salt
1 teaspoon dill dried and, crushed
1 tablespoon parsley fresh & chopped
3 tablespoons carrots, julienned


Serves: 8


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 potatoes 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 and the other spice portion. Cook while stirring for 12 minutes. Remove and either rice the mixture or puree it in a blender until it is smooth.

Return to the pot, add the 2 cups of diced potatoes, 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.

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