Cook this potato and sweet corn soup and enjoy its healthiness.
Corn is an abundant source of vegetable albumen and carbohydrate. Corn has a number of vitamins: B1, B2, PP, phosphorus, copper, nickel and iron. At the same time it contains a small amount of fat.
- 2 ears of sweet corn
- 3 cans of corn (160 g each)
- 700 g potatoes
- 1 bulb onion
- olive oil (sunflower oil)
- salt – to taste
- fresh mint
Peel and cut bulb onion finely. Peel and wash potatoes. Cut each potato into 3-4 pieces. Wash and slice mint finely.
Pour 2 liters of water in a big pan. Add some olive oil (you may substitute it with sunflower oil). Add corn kernels with juice, mint and potato. Cut ears of corn in half. If ears of corn are old then you can boil them for 20 minutes and then add them to the vegetables. If the ears of corn are young you do not need to cook them beforehand.
Boil soup over medium heat for 30-40 minutes.
Take out the cooked potatoes from the soup. Place them in a deep bowl. Squash potato with fork and then place mashed potato in the pan again. Mix the ingredients, salt the soup and bring it to boil.
Remove the ears of corn from the soup before serving.
Enjoy your meal!
Do you have a favorite Ukrainian recipe for a potato and sweet corn soup? If so, please let us know in the comments below or write us an e-mail.