Georgian Potato Soup

Recipe Ingredients

		Main Soup Ingredients
6 cups	876g / 30oz	Potatoes diced 1/2"
1/2 cup	31g / 1.1oz	Onions chopped small
1/4 cup	36g / 1.3oz	Scallions chopped
1 cup	237ml	Apple sauce
1/4 cup	59ml	Apple juice
3 cups	711ml	Chicken stock - or-
3 cups	711ml	Vegetable stock
1 1/4 cups	296ml	Heavy cream
1/2 cup	73g / 2.6oz	Cottage cheese
1/3 cup	53g / 1.9oz	Raisins
1		Garlic clove minced
1/3 cup	48g / 1.7oz	Dried apricots chopped
2 1/2 tablespoons	37ml	Flour
		Spices
1/4 teaspoon	1.3ml	Cumin
2 teaspoons	10ml	Dry mustard
1/2 teaspoon	2.5ml	White pepper
1 tablespoon	15ml	Dried hot pepper flakes
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Dill dried and crushed
1 tablespoon	15ml	Parsley fresh & chopped
3 tablespoons	45ml	Carrots julienned

Recipe Instructions

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, 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 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.

ORIGIN: Dr. Myra Rostinisa, Tblisi-Goergia, circa 1995

Source:
Dr. Fred Hopper, NERC Computer Services, British Geological

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