Pish-pash Recipe

Pish-pash is a traditional Russian soup made with a variety of vegetables and grains. It is a hearty and nutritious dish that is perfect for cold winter days. The soup is typically made with ingredients such as potatoes, carrots, onions, cabbage, barley, and tomatoes. It is seasoned with herbs and spices like bay leaves, thyme, and black pepper. Pish-pash is a comforting and filling soup that can be enjoyed as a main course or as a starter.

3.8
23 Rating -
Rate
Non Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
Pish-pash
plan
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ingredients serve

Ingredients for Pish-pash Recipe

  • 1 Potatoes, Peeled And Chopped
  • 1 Carrots, Peeled And Chopped
  • 1/2 Onion, Chopped
  • 1/4 Mall Cabbage, Shredded
  • 1/4 cup Barley
  • 1 Tomatoes, Chopped
  • 3 cup Water
  • 1 Bay Leaves
  • 1/2 teaspoon Dried Thyme
  • 1/4 teaspoon Black Pepper
  • As required Salt To Taste
  • as needed Fresh Herbs For Garnish

Directions: Pish-pash Recipe

Cooking Directions

  • STEP 1.Start by preparing the vegetables. Peel and chop the potatoes, carrots, and onions.
  • STEP 2.In a large pot, heat some oil and saut茅 the onions until they are translucent.
  • STEP 3.Add the carrots and potatoes to the pot and cook for a few minutes.
  • STEP 4.Next, add the cabbage, barley, and tomatoes to the pot.
  • STEP 5.Pour in enough water to cover the vegetables and grains.
  • STEP 6.Add the bay leaves, thyme, and black pepper to the pot.
  • STEP 7.Bring the soup to a boil, then reduce the heat and let it simmer for about 30 minutes or until the vegetables and grains are tender.
  • STEP 8.Taste the soup and adjust the seasoning if needed.
  • STEP 9.Serve the pish-pash hot with a sprinkle of fresh herbs on top.
  • STEP 10.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Feel free to customize the vegetables and grains used in the soup according to your preference.
  • You can add some protein to the soup by including cooked chicken or beef.
  • For a thicker soup, you can blend a portion of the cooked vegetables before serving.
  • Serve the pish-pash with a side of crusty bread for a complete meal.

Storage and Serving

  • Leftover pish-pash can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop or in the microwave before serving.
  • Garnish the soup with fresh herbs, such as parsley or dill, for added flavor and presentation.
Nutrition
value
1011
calories per serving
41 g Fat60 g Protein101 g Carbs20 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    60g
  • Carbs
    101g
  • Fiber
    20g

MacroNutrients

  • Carbs
    101g
  • Protein
    60g
  • Fiber
    20g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    260mg
  • Iron
    10mg
  • Vitamin A
    646mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    17mg
  • Vitamin B6
    1mg
  • Vitamin B9
    101mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    38mg
  • Vitamin E
    3mg
  • Copper
    1mcg
  • Magnesium
    221mg
  • Manganese
    11mg
  • Phosphorus
    654mg
  • Selenium
    55mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp