Potatoyogurt Soup Recipes

Steps:

• In a large saucepan, cook potatoes in salted water until very soft. Place sieve over a large bowl. Pour potatoes and liquid into sieve and force potatoes through. Return to saucepan. , Stir in cucumber, pepper, cream, milk and onion. Simmer gently for about 5 minutes or until cucumber is tender. Add dill, salt and pepper. Serve hot or cold.

Steps:

• Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
• Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
• Pour one-fourth of the yogurt mixture into each bowl.
• Top with rose petals, and add a few ice cubes to each bowl.
• Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.

Steps:

• First peel and slice potatoes and rinse in cold water.
• Place potatoes in a heavy large pan and cover with water, just to cover.
• Boil until soft but not mushy.
• Pour about half of the water off of the potatoes, but save half, the starch that boils off the potatoes helps the soup to thicken and holds more nutrients.
• Add yogurt and spices and simmer 5-10 minutes to let the flavors mingle, and serve.
• I like a little shredded cheese in mine, Grew up with Cheddar, but like Mozzarella now.

Steps:

• Cover the potatoes with lots of cold water in a medium saucepan, bring to the boil then simmer for 4 mins. Drain and leave until cool.
• Grease a baking tray. Mix together all the marinade ingredients with a pinch of salt, ensuring they're well combined. Dip potatoes in the marinade, making sure they're well coated, then place on the baking tray. Leave to marinate in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Place baking tray in the oven and cook potatoes for 20 mins, until browned and crisp.

Steps:

• Place a skillet on medium heat and heat the oil/ghee in it.
• When heated, add the minced ginger, and then the chopped onion.
• Saute for a minute.
• Add the potato cubes and fry for a while.
• Reduce the flame to low, cover the skillet, and cook until the potatoes are tender.
• Once potatoes are done, uncover the skillet and add the whole green chillies, turmeric powder, chilli powder and salt.
• Fry for 2-3 minutes.
• Add the yogurt/curds to the potato mix, and then add the water.
• Mix well and bring it to a boil.
• Remove from the flame and garnish with the corriander.
• Serve hot.

Steps:

• Cook wheat in 4 cups of water until tender.
• Blend yogurt, water, egg and flour with beater.
• Cook until it boils, stirring constantly with wooden spoon.
• Add salt, cooked wheat and remove from heat.
• Saute onion in butter, add mint and parsley.
• Combine with soup.
• Simmer 5 minutes.