Looking for a meal that's quick, comforting, and incredibly satisfying? This Ground Meat and Potato Soup is the perfect answer for a busy weeknight or a cozy lunch. In many Eastern European homes, simple yet hearty soups like this are a staple, offering a complete meal in a single bowl. This recipe transforms a handful of basic ingredients—ground meat, potatoes, and fresh vegetables—into a rich and flavorful soup in just 30 minutes. It's a one-pot wonder that proves you don't need hours in the kitchen to create a meal that feels like a warm hug.
Ground Meat and Potato Soup — Lunch in Half an Hour!
Ingredients for Ground Meat and Potato Soup
- 250-300 g lean pork or ground meat
- 1 medium carrot
- 1 onion
- 1 clove of garlic
- small bunch of parsley or celery
- 4-5 medium new potatoes
- 1 cup finely shredded young cabbage
- 1 cup finely chopped spinach
- salt, water, vegetable oil
- Herbes de Provence or your favorite soup seasoning
How to Make Ground Meat and Potato Soup
Use ready-made lean ground meat.
Next, add the thinly sliced onion half-rings and minced garlic clove.
Sauté the ground meat with onion and garlic for 5-7 minutes.
Use pre-packaged lean ground meat, or quickly run a piece of lean pork through a meat grinder with a fine plate.
Pour a tablespoon of neutral refined vegetable oil into a pot. Add a thinly sliced onion (in half-rings) and a minced garlic clove. Sauté for 3 minutes, then add the chilled ground meat.
Sauté the ground meat with the onion and garlic for 5-7 minutes. Use a spatula to break up the meat so it doesn’t form clumps.
Finely chop the parsley stems and leaves, add to the ground meat.
Wash the carrot with a brush, scrape it, and grate it on a coarse vegetable grater.
Add the cabbage and potatoes to the pot.
Finely chop the parsley stems and leaves and add them to the ground meat. You can substitute parsley with celery or use a little of both.
Wash the carrot with a brush, peel it, and grate it on a coarse vegetable grater. Add the grated carrot to the pot. Sauté the vegetables with the ground meat over high heat for another few minutes.
Scrub the new potatoes with a knife or an abrasive sponge. Cut large potatoes into 4 pieces, and small ones in half. Shred the young cabbage thinly. Add the cabbage and potatoes to the pot.
Cook on low heat for 15 minutes or until the potatoes are tender.
5 minutes before the soup is ready, add the spinach to the pot and bring it back to a boil.
Remove the finished soup from the heat and let it rest for 5 minutes.
Pour in about a liter of boiling water. If you have ready-made meat or chicken broth, use that instead. Bring the soup to a boil and salt to taste. Cook on low heat for 15 minutes or until the potatoes are tender.
Pluck the spinach leaves from the stems and soak them in cold water to wash away any sand. Squeeze the spinach into a ball to remove excess water, then chop it finely. 5 minutes before the soup is done, add the spinach to the pot and bring it back to a boil. You can also use frozen spinach or any garden greens, such as beet or radish tops, in this recipe.
Remove the finished soup from the heat and let it rest for 5 minutes.
Pour the soup into bowls, season with smetana or Greek yogurt, pepper with ground black pepper, and serve immediately.
Lunch in half an hour is ready! Pour the soup into bowls, garnish with smetana (a type of sour cream) or Greek yogurt, season with ground black pepper, and serve immediately with fresh bread or thick lavash (a type of thin flatbread).
And there you have it—a delicious and hearty soup ready in no time! This Ground Meat and Potato Soup is wonderfully versatile. Feel free to experiment by adding other vegetables you have on hand, like bell peppers or green beans. For an extra touch of freshness, garnish with a sprinkle of fresh dill or chives before serving. The soup stores beautifully in the refrigerator for a few days, and its flavors often become even richer overnight. We hope this simple recipe becomes a new favorite in your home, bringing warmth and comfort to your family's table.
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