Moldovan-inspired Eshkeneh Soup

Ingredients

In this Moldovan-inspired version of Eshkeneh, we incorporate Moldovan culinary influences by using local herbs and spices that are commonly found in Moldovan cuisine. Additionally, we adapt the cooking techniques to suit the Moldovan style of preparing soups, resulting in a unique fusion of flavors and textures. We alse have the original recipe for Eshkeneh, so you can check it out.

• 500 grams (1.1 lbs) spinach, washed and chopped 500 grams (1.1 lbs) spinach, washed and chopped
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Sour cream, for garnish (optional) Sour cream, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the chopped spinach to the pot and cook until wilted, stirring occasionally.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 15 minutes.
4. 4.
   Add the dried dill, dried parsley, dried thyme, and paprika to the pot. Stir well to combine.
5. 5.
   Season with salt and pepper to taste. Continue simmering for another 10 minutes to allow the flavors to meld together.
6. 6.
   Remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and reheat gently if needed.
8. 8.
   Serve the Moldovan-inspired Eshkeneh soup hot, garnished with a dollop of sour cream if desired.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach thoroughly to remove any dirt or grit. Chop the spinach finely to ensure it cooks evenly and blends smoothly in the soup.

Tips & Tricks

• For a heartier version, you can add cooked rice or diced potatoes to the soup.
• Adjust the amount of dried herbs according to your taste preferences.
• If you prefer a thinner consistency, you can add more vegetable broth or water.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• Serve the soup with a slice of crusty bread for a complete meal.

Serving advice

Serve the Moldovan-inspired Eshkeneh soup hot in individual bowls. Optionally, garnish each serving with a dollop of sour cream for added creaminess and tanginess. Accompany the soup with a slice of crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation of the Moldovan-inspired Eshkeneh soup, sprinkle a pinch of dried herbs on top of each serving. The vibrant green color of the soup can be further highlighted by serving it in white or light-colored bowls. Pair it with a slice of crusty bread placed on the side of the bowl for an inviting presentation.